Wasabi & miso mayo

Wasabi & miso mayo

By
From
The Huxtaburger Book
Makes
1 kg
Photographer
Chris Middleton

Mayonnaise is maybe not part of the traditional Aussie burger, but it sure is part of a Huxtaburger.

Making mayo at home really is incredibly simple, and you’ll know exactly what has gone into it.

In our mayo we use only free-range eggs from a farmer in Victoria’s Yarra Valley; please always buy the best and most ethically laid eggs you can. Never use extra virgin olive oil in your mayo as it is too strongly flavoured and can also be quite bitter. I’d recommend a fairly neutral vegetable oil; we use a blend of canola and olive oil.

This is a great dressing for just about any type of seafood. If you can, try to get nama wasabi, which is a wasabi paste made from real grated wasabi, rather than a powder or paste made with artificial colour and flavour.

Ingredients

Quantity Ingredient
1 quantity Basic mayo
3 tablespoons nama wasabi, or wasabi paste if you have to
3 tablespoons shiro miso
2 tablespoons light soy sauce
2 tablespoons mirin

Method

  1. Mix all the ingredients together. Keep in an airtight container in the fridge for up to 1 month.
Tags:
burger
burgers
huxtaburger
huxtable
daniel
wilson
melbourne
ulitmate
american
fast
food
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again