White Miso Garlic Aioli
8+
10 minutes
This White Miso Aioli by chef, James Peck, blends classic European technique with bold Asian‑fusion flavour, creating a silky, umami‑packed miso mayo perfect for fish, grilled meats, salads, and sandwiches. With rich egg yolks, garlic, miso, and cold‑pressed rapeseed oil, this Japanese‑inspired aioli delivers a creamy, savoury kick that instantly elevates any dish.
Method
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1
Separate the egg yolks into a bowl. Add the miso, white wine vinegar and mustard, followed by a pinch of salt. Combine with a whisk lightly to incorporate the flavours.
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2
Slowly drizzle in the oil, whist whisking fast for 4-5 minutes, you want to incorporate the oil thoroughly before adding more (make sure there are no puddles of oil before you add more). Whisk until thick, creamy and holding nicely together.
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3
Add the lemon to taste – the acid will balance the flavour beautifully.
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4
Adjust the seasoning to taste and add fresh chives for a burst of colour.
Ingredients
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3 good quality free range egg yolks
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Splash (25ml) of white wine vinegar
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2 tsp white miso (you can use red for a darker aioli with a bit more of a kick)
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350ml Mellow Yellow cold pressed rapeseed oil
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1 tsp French Mustard
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2 cloves of garlic, pureed
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Juice of half a lemon
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Pinch of sea salt to taste
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½ bunch of fresh chives
