A beautiful thing happens when two culinary superpowers collide. When the savory bliss of miso goes head-to-head with the creamy indulgence of mayonnaise, magic happens. Magic, my friends, that merits repeat dips from some crispy oven fries.
While I can hardly lay claim to the invention of miso mayo, singing its high praises has become a 2014 passion. I hear too many people talk about how they don’t like mayonnaise (including the guinea pig dinner guests I fed this meal to), and it’s totally understandable. We’ve all had a bad moment with mayo: Goopy potato salads or the oft-feared blob that effectively submerges a deli sandwich can both tarnish the condiment’s reputation. And don’t even get me started on that boot-stuck-in-the-mud squishing sound of a picnic macaroni salad being stirred.
But even the darkest of nights one day see the dawn. Put down your torch and pitchfork — this is a new day for mayonnaise. Whisking in a generous spoonful of miso is transformative to a condiment that my Dutch in-laws manage to put on everything (trust me, I’ve had a lot of mayo since marrying into this family). It takes on a salty-sweet depth that will change your outlook on mayo …read more