I offer this mega-twisty mayo newstalgia update in at least partial penance for any reader who may have been offended by my recent post about mayo on Hot Dogs. And I want to emphasize my full support for Tomato Sandwich Season!
Molly Baz Classic Tomato Bacon Sandwich… With Swicy Miso Mayo…
Sometimes you just stumble across a product, food or idea that demands no less an review than the single-word superlative: ‘WOW!’ This one one of those…
Simply mouthwatering
Thanks to infuencer Molly Baz for her contribution to the week’s bounty of food innovation news.
Just the thought of this truly new, almost-magical flavour experience makes my mouth water. It com-bines all the fundamentals you want on almost any combination of fresh produce you want in a salad, with a strong shout-out to the nearest tomato sandwich, and a nod of the noggin to the twist that the newstalgia craze demands of any real player.
Whatever you want it to be…
“The salty and sweet condiment is made with a blend of white miso, toasted sesame seeds, and a touch of brown sugar – which Baz says is, ‘acidic and a little roasty, toasty’.” Not to mention a touch of sweetness – a nuance I want in any dish with piquante, fresh sun-ripened tomatoes in the lead.
“It can be a marinade, it can be a dressing,” Baz adds. I think we’ve got a great contender for new summer Dip of the Month, here, too.
No set formula…
As with many ‘all-time-fave’ contenders, Baz’s new Miso Mayo must have all the cardinal ingredients mentioned above. Can have any number of complementary additions (with an emphasis on keeping it simple). And should make you feel like it was created especially for you by your best kitchen buddy…
I have not had a chance to experiment with the ‘recipe’ extensively. But here is a good starting point, at least in my (cook) book:
- 1 cup / 250 ml of thick, creamy (plain) Real Mayo.
- (level) Tbsp. / 15 ml white or light Miso (your preference…)
- 1 Tbsp. / 15 ml of brown sugar (Medium Brown is my choice, here. Can be Light Brown. Should NOT be Dark Brown…)
- 2 tsp. toasted sesame seeds
- 1 tsp. / 5 ml Tahini
- Salt to taste *
Tips and hacks…
* The Miso, in itself, should be salty enough to pique any palate. But as always – taste for Salt before serving.
You may (just a hunch), specifically prefer your version of Miso Mayo a little sweeter than the ‘starter’ recipe above. Go ahead and add more Brown Sugar, a pinch or two at a time, keeping track of the to-tal mount for next time you make it.
You may want to buzz the sesame seeds in a spice grinder if you’re not a whole-seeds texture fan.
The added Tahini is optional if you’re buzzing the sesame seeds in the grinder, releasing a powerful blast of toasty, umami flavour.
My take
“It’s the latest and the greatest, my new obsession,” she said in a video on Instagram, discussing the ‘years in the making’, ‘magical flavor’ she saved specifically for summer.
As mentioned at the top of this post… This ‘specialty mayo’, as Baz modestly calls it, is the ideal ‘single condiment’ solution to use on your succulent, summer, vine-ripened tomato sandwiches. But be sure to have lots of freshly cracked / ground black pepper at hand, as well. Add judicious ally, as desired, to ‘perfect’ the flavour of the completed sandwich.
I always like a generous amount of fresh black pepper on a tomato sandwich. But not necessarily on a Caprese or tossed sumner salad. Suit your personal taste.Now… Go forth and indulge your taste buds in the most incredible summer Mayo experience you ever enjoyed!
~ Maggie J.