An egg is full of fats, oils, proteins, and water. So is miso. The ratio is different. But if we added some water to miso, could we simulate the emulsifying properties of the egg and make mayonnaise? At first, I was planning on mimicking the ratio of an egg. I started with 36 grams of miso and 72 grams of water. As I looked at my combination, I balked a bit. I wanted my idea to work, so I added an additional 25 grams of miso. I used a hand blender to combine the miso and water. When the mixture was homogeneous, I started drizzling in oil. The miso-water accepted the oil, and the mixture thickened. And it thickened. And it thickened. I added oil until I achieved a mayonnaise consistency, 270 grams worth. I put the mayonnaise into the refrigerator awaiting further inspiration. As for the flavor, unsurprisingly, the fermented headiness and deep salinity of the miso created a delicious mayonnaise. I see a few tweaks to come, but this was a delightful exploration.
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