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miso mayo on a fork with seeds and lemons on a wooden table
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5 from 1 vote

How to Make Miso Mayo Dipping Sauce

This homemade miso mayo is rich, creamy, and packed with umami flavor — way better than anything you’ll buy, and ready in 5 minutes!
Prep Time3 minutes
Cook Time2 minutes
0 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: Japanese
Keyword: homemade miso mayo, Japanese mayonnaise recipe, miso dipping sauce, miso mayo, miso mayo recipe, miso mayonnaise
Servings: 4 people
Author: Anthony Rodriguez
Cost: 15

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

Calories: 27kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 196mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 7mg | Calcium: 7mg | Iron: 0.2mg