Miso Mayonnaise
Egg yolks provide a rich fat base and fat-soluble vitamins, while miso adds deeper savory umami flavor without sugar or excess carbs. This mayonnaise makes fish, eggs, vegetables, and cold dishes more satisfying and expressive. The texture turns thick, smooth, and very practical for keto cooking.
Prepare egg yolks (60 g), miso paste (20 g), Dijon mustard (10 g), lemon juice (10 g), olive oil (150 g), and salt (2 g). Put the yolks, miso, mustard, and lemon juice into a tall cup or mixer bowl and start whisking until you get a smooth creamy base.
Without stopping the mixer, pour in the olive oil in a thin stream so the mixture thickens gradually and becomes glossy. Taste at the end, add a little salt if needed, and chill the miso mayonnaise for 15 minutes so the flavor settles and the texture firms up.
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