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Miso Mayonnaise

The raw egg in this recipe presents a risk for salmonella poisoning. This mayonnaise is not recommended for the very young, the elderly, pregnant women or anyone with a compromised immune system.

1 egg
2 tablespoons fresh lemon juice
2 tablespoons yellow miso paste
1 cup peanut oil
Dashi stock to thin the mixture, optional

Break egg into container of a blender. Add lemon juice and miso paste. With motor running, add oil in a fine steady stream until mixture thickens.

Serve the crab cakes with the mayonnaise. To serve with a sauce the consistency of slightly whipped cream, thin the mixture with dashi. Makes about 1 1/4 cups.

Thursday, May 13, 1999

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