Connect with Us
- Customer Service
- 1-844-WFM-TALK (1-844-936-8255)
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
Combine egg, egg white, miso, vinegar, lemon juice, sugar, salt and cayenne in a blender or food processor and pulse until combined. Pour oil into a measuring cup with a pouring spout. With the motor running, pour oil into blender in a very thin stream and blend until a thick mixture forms. Transfer to a bowl or jar. Cover and refrigerate for at least 30 minutes to let the flavors blend. Taste mayonnaise and stir in a bit more vinegar, salt or cayenne if needed. Sprinkle with bonito flakes or nori flakes, if desired. Mayonnaise will keep in an airtight container in the refrigerator for up to 3 days.
*Consuming raw eggs may increase your risk of foodborne illness. Feel free to substitute an equal amount pasteurized liquid egg product for the raw eggs in this recipe.