2 tablespoons miso
1 cup mayonnaise
1. Stir the miso into the mayonnaise (homemade is best) until smooth.
2. Use immediately, or cover and refrigerate for up to a week.Yield: 1 cup.
Possible additions: Grated ginger, honey, brown sugar or agave syrup; chopped pickles (or pickled vegetables); chopped chives or shiso leaves.
Possible uses: Dip for sweet-potato fries; smeared on croutons to serve with fish soups (like rouille or bouillabaisse); to make a gratinée of simple cooked vegetables with bread crumbs; as an aioli.