Honey-Miso Mayonnaise for Tempura

Last week I made J. Kenji Lopez-Alt’s Honey-Miso Mayonnaise for Tempura recipe from The Wok to go with his Tempura Vegetables or Seafood recipe.

Of the four sauces Kenji offers for tempura, this is the only one my son ate. I thought it had strong honey mustard vibes.

Last week I made J. Kenji Lopez-Alt’s Honey-Miso Mayonnaise for Tempura recipe from The Wok to go with his Tempura Vegetables or Seafood recipe.

Kenji calls for mayonnaise, yellow miso, honey, and rice vinegar to be mixed together in a bowl. I couldn’t find yellow miso at Your DeKalb Farmer’s Market. I had white and red miso pastes already, so used half and half of those instead of the yellow.

The sauce came out thinner than I expected. For no reason, I thought it would be an aioli consistency. Of the four sauces Kenji offers for tempura, this is the only one my son ate. The flavor reminded me of honey mustard, even without any mustard present. Given that association, I think it would be good with anything you’d eat with honey mustard. Fries, chicken tenders, etc.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.