Swedish style mustard with Saikyo miso
A couple years back, Eater.com declared “stealth miso” to be one of the next big trends in food. Not surprise attack miso, but miso in places you wouldn’t expect to find it. They were pretty on target, as it seems to be EVERYWHERE nowadays. Today a chef told me he’s offering a miso bagna cauda on his restaurant’s menu. I don’t know whether to call that badass or bad timing, because if this fad hasn’t totally blown over already, it will soon.
Anyway, I was recently tasked with coming up with a “novel” use for miso myself. What I ended up with was a Swedish style mustard, loaded with cream and eggs – true partners in umami. Trendy condiments be damned, this stuff has been awesome on my roast pork sandwiches, and I imagine would be even better on a pastrami with rye.
Recipe: Swedish style mustard with Saikyo miso
3 tbsp. mustard powder
2 tbsp. sugar
1 tsp. salt
Dash of white pepper
1/2 cup heavy cream
1 tbsp. Saikyo (white) miso
1/4 cup white wine vinegar
1. Whisk together the first five ingredients in a small bowl. Bring water to a gentle simmer in a double boiler and spoon in the egg mixture. Slowly add the cream, stirring constantly as you pour. Continue to stir for about 5 minutes, until the it has reached a thick consistency.
2. Remove the mixture from heat. Add the miso, then pour in the vinegar gradually, again stirring to incorporate. Once everything is completely blended together, transfer the mustard to an airtight container and refrigerate. Allow to sit at least 24 hours before using – it needs time for all the flavors to mesh together.