With a combination of simple ingredients, this homemade miso mayo recipe easy to whip up, costs less than store-bought alternatives, and doesn’t contain any added sugar or unnecessary animal products, making it an excellent option for vegans and non-vegans alike. Want more bold flavors? Try my Vegetarian Miso Ramen or a fresh Caprese Strawberry Salad.
Table of contents
Why You’ll Love Miso Mayonnaise
- Big flavor, simple method. Emulsifies just like pro chefs do — no fancy tools, ready in 5 minutes.
- Better ingredients, better taste. High-quality miso paste and toasted sesame oil make it richer and cleaner than store-bought.
- Versatile and craveable. The miso mayo is perfect on rice bowls, salads, sandwiches, or as a dipping sauce.
- Meal-prep friendly. Lasts up to a week in the fridge and actually gets better with time.
Key Ingredients
- White or Yellow Miso Paste – Milder and sweeter than red miso, perfect for sauces. U Stir well before using.
- Toasted Sesame Oil – Adds deep, nutty richness to your easy homemade miso mayo with just a few drops — a little goes a long way.
- Low-Sodium Soy Sauce – Keeps the flavor balanced without overpowering the miso.
- Egg Yolk or Vegan Mayo – Provides the creamy base. For a vegan version, swap with a vegan mayo.
A full list of ingredients with amounts and substitutions are in the recipe card below.
Miso Mayonnaise Modifications
- Wanna Go Vegan: Use vegan mayonnaise instead of egg yolk.
- Soy-Free: Swap soy sauce for coconut aminos if you’re avoiding soy.
- Bolder Flavor: Add a touch of red miso for a stronger, saltier kick.
- Garlic Variations: Try roasted garlic for a sweeter, mellow twist.
- Texture Adjustments: If you prefer a thinner sauce, whisk in an extra teaspoon of rice vinegar, olive oil, or water.
Step-by-Step Instructions
Step 1: Thin miso mayonnaise paste with cold water or olive oil if it’s too thick. You want it creamy, not runny, like sour cream.
Step 2: Add Wet Ingredients: Combine the soy sauce, rice vinegar, and sesame oil with the miso.
Step 3: Blend the miso mayonnaise mixture with egg yolk and olive oil or vegan mayo.
Step 4: Add the final ingredients, minced garlic and lemon juice. Blend until smooth.
Step 5: Serve with your favorite pita, vegetarian miso ramen, French fries, or anything you enjoy dipping. Store your miso mayo in an airtight container in the fridge for up to one week.
PRO TIP: If You Don’t Have a Food Processor
No food processor? Don’t worry. You can also whisk everything together by hand in a bowl. Just be sure to whip it well and until smooth, about 5 minutes.
Tips for Perfect Mayo
- Emulsify miso mayonnaise slowly. Drizzle in oils gradually while blending or whisking — rushing can cause the sauce to break. I recommend using a small food processor for the easiest, smoothest finish.
- Use room temp ingredients. A cold egg yolk or miso paste can prevent proper emulsification and cause separation. Let everything sit out for about 20 minutes before starting — just like you would when baking fresh lemongrass cookies.
- Taste and tweak early. Different miso pastes vary in saltiness — adjust soy sauce, lemon, or vinegar to get your perfect balance.
- Chill before serving. The finished mayo should be rested in the fridge for at least 30 minutes. It will thicken beautifully and let the umami flavor develop even more.
Best Ways to Use Miso Mayo
- Dip for veggies or fries. It’s the perfect rich, savory sauce for crisp carrot sticks, air fryer brussel sprouts, cucumber slices, sweet potato fries, or even tempura.
- Spread for sandwiches and wraps. Swap it in for regular mayo to add a deep, umami twist to burgers, grilled chicken sandwiches, or veggie wraps.
- Drizzle over grain bowls. Spoon it over rice bowls, soba noodles, vegetarian miso ramen, or quinoa salads for a creamy, flavor-packed finishing touch.
- Miso Mayonnaise is great for salad dressings. Thin it out with a splash of water, lemon juice, or extra rice vinegar to create an easy creamy dressing for salads.
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Pin It NowFAQs
Yes, traditional miso is made from fermented soybeans.
Absolutely. Just replace the egg yolk with vegan mayo for a dairy-free, egg-free version.
It’s creamy, savory, slightly tangy, and packed with deep umami flavor that instantly upgrades any dish.
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Dishes To Pair With Miso Mayo
Final Thoughts
This homemade miso mayo is rich, creamy, and packed with real umami flavor — way better than anything store-bought. Whether you’re dipping, drizzling, or spreading, it’s one of those easy upgrades that makes every meal feel special.
If you’re craving more bold and cozy flavors beyond miso mayonnaise, try my pork adobo, and refresh with a honeydew milk tea. Happy cooking — and don’t forget to make your home (and meals) amazing, one detail at a time.
How to Make Miso Mayo Dipping Sauce
Ingredients
- 1 1 egg yolk (room temperature), or 2 tablespoons vegan mayo for plant-based version
- 2 tsp white miso paste , or yellow miso
- 1 tsp low-sodium soy sauce
- 2 tsp rice vinegar
- 1 tsp toasted sesame oil
- 1/2 tsp extra virgin olive oil
- 1 clove garlic, finely minced
- 1 tsp cold water, optional, to thin miso
- 1/4 tsp sugar, optional
- 1/2 lemon juiced, optional
- Sesame seeds for garnish (optional), optional
Instructions
- Prepare the miso base: If the miso paste is very thick, stir it with cold water until smooth.
- Add the umami boosters: Mix in the soy sauce, rice vinegar, and sesame oil with the miso paste. Stir until fully combined.
- Blend the creamy elements:In a food processor or mixing bowl, blend the miso mixture with the egg yolk and olive oil (or vegan mayo if using). Blend until smooth and creamy.
- Brighten and season:Add the minced garlic and a squeeze of fresh lemon juice. Blend again to combine. Taste and adjust with extra vinegar, soy sauce, or lemon if needed.
- Chill and serve:Transfer to an airtight container and chill for at least 30 minutes before serving. Garnish with sesame seeds if desired. Keep refrigerated for up to 1 week.
Notes
- Emulsify slowly when blending oils for the creamiest texture.
- Use room temp ingredients for a smooth, stable mayo.
- Taste early and adjust based on your miso’s saltiness — all brands vary.
- Chill before serving for the best flavor and consistency.
Substitutions and Modifications
- Vegan option: Swap the egg yolk for vegan mayonnaise.
- Soy-free: Use coconut aminos instead of soy sauce.
- More flavor: Add a pinch of red miso for extra boldness or a dash of wasabi for heat.
- Garlic options: Roasted garlic makes a sweeter, mellower variation.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I serve this with french fries and ketchup all the time. to get the perfect texture be sure to Emulsify miso mayonnaise slowly. Drizzle in oils gradually while blending or whisking — rushing can cause the sauce to break. I recommend using a small food processor for the easiest, smoothest finish.