Emulsauce

William's Fritzle Fries recipe recommended this Emulsauce to go along with it. It calls for miso paste, which is what you can use to make miso soup like at Chinese restaurant, which is currently an uncommon ingredient, so I had to order mine from Amazon. 

Order miso paste here: https://www.amazon.com/dp/B078HTGHH2?ref=ppx_yo2ov_dt_b_fed_asin_title&th=1

The sauce is basically a mayo, with the added flavor from the miso which tastes like the brothy soup, making it a "miso soup/broth mayo". It was good, but different, so now we have to decide what to do with the rest of it. I might try putting in on a breaded cooked chicken patty/sandwich and see what I think.

Emulsauce

Ingredients:

• 2 egg yolks, room temperature
• 1/2 tsp salt
• 2 Tbl very cold water
• 1 tsp rice vinegar
• 1 1/2 cups cold olive oil
• 1 to 2 Tbl white miso paste

Directions:

1. Combine the egg yolks, salt, water, and vinegar in a small bowl or wide-mouthed jar/cup and combine with an immersion blender (my blender came with a mixing cup that worked perfect for this).
2. While blending, slowly add the oil. Continue blending for a couple of minutes. The mixture should thicken and turn a pale color.
3. Blend in the miso and adjust the quantity to taste.

Marsha's Notes:

The miso paste is strong, so a little goes a long way. It also wasn't the easiest to blend in at the end, so I might try blending it at the beginning, just after the egg yolks but before I add all the oil.

I ended up being just a bit short on pure olive oil, so I added some regular vegetable/cooking oil to top off the recipe and it worked just fine.