Chef Ravi Kapur of San Francisco's Liholiho Yacht Club adds white miso to a simple mix of honey and Dijon mustard to give this familiar condiment a terrific, umami-rich flavor. Serve this simple miso-honey mustard with grilled chicken and pork as well as with vegetables like cabbage and turnips. Slideshow:  More Condiments 

Ravi Kapur
July 2016

Gallery

Recipe Summary

total:
10 mins
Yield:
Makes 1 cup
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, mix the mustard with the miso until smooth. Gradually whisk in the honey until incorporated.

    Advertisement

Make Ahead

The miso-honey mustard can be refrigerated for up to 1 week. Bring to room temperature before using.

Notes

White miso (also called shiro miso) is made from fermented soy beans and rice. It's not fermented for long, so the flavor is quite mild. It's the most versatile of misos. Look for it at large supermarkets.

Serve With

Grilled chicken or pork, as well as vegetables like cabbage and turnips.