I've never been much of a mayonnaise person and yet here I am, licking it straight off the spoon. So, what happened? Well it turns out that homemade mayonnaise or aioli (aioli is traditionally a creamy emulsion of garlic and olive oil but is commonly used today as a term for flavored mayonnaise) is not only super easy to make, but also way more delicious than the store bought stuff. Adding a salty hit of miso makes it so tasty you might not be able to contain yourself. Your raw and roasted veggies will be begging for a dip in the stuff. Your pretzels and crackers might even try to get in on the action.

I learned how to make aioli a few months ago during a Spanish tapas cooking class at the Pantry. (I highly recommend it for those in the Seattle area) If you've never made your own aioli before, you really should. Using the food processor makes it almost foolproof and you'll still feel like you've pulled off a great feat of culinary artistry. Once you have the basic method down, you can experiment to your heart's content.

I first experimented with adding miso when I was creating an appetizer for an asian leaning dinner party and I think this variation is a keeper. It's great served as a dip for blistered shishito peppers or dolloped on roasted sweet potato wedges but my favorite way to eat it is on thin slices of raw daikon radish. It's salty, creamy, crunchy and refreshing. What more can you ask for in a snack?

Miso Aioli

1 egg yolk

2 tbsp white vinegar

1 tsp dry mustard

1 cup neutral oil (olive oil also works if you like the flavor)

3-4 Tbsp white miso

Add egg yolk, vinegar, and dry mustard to the bowl of a small food processor and pulse to combine. With the food processor running, add the oil in a slow, steady stream. Most machines have a special feeder in the lid for this purpose. Once the oil is fully combined, add 3 tbsp of miso and pulse to combine. Taste and add remaining tbsp of miso if desired. If you used olive oil, you'll likely need to go heavier on the miso. Miso aioli will keep in the fridge for up to a week.