Every Chef’s Little Black Book

Miso Aioli

When people search for a private chef in Austin, they often imagine intricate tasting menus, elaborate plating, and hours of preparation. And while that’s certainly part of the craft, most chefs also keep a “little black book” of essentials — simple recipes that are endlessly useful, deeply flavorful, and always ready to elevate a dish.

For me, one of those recipes is Miso Aioli. It’s not flashy, but it’s transformative. This creamy, umami-rich sauce is something I reach for time and time again when I want to bring farm-to-table ingredients into perfect balance. Whether it’s grilled summer vegetables, a seared cut of grass-fed beef, or even just a rustic sandwich, miso aioli has the power to make everything taste more complete.

Why Miso Belongs in Farm-to-Table Cooking

Austin has a strong farm-to-table culture, with markets and regenerative farms producing seasonal vegetables, pastured eggs, and grass-fed meats. The philosophy is to highlight ingredients in their best form, not mask them. That’s where miso shines.

Miso is a fermented soybean paste with origins in Japan, prized for its natural depth of flavor. Just a spoonful brings saltiness, savoriness, and complexity. When folded into aioli, it creates a sauce that enhances, rather than hides, the natural character of seasonal produce and proteins.

It’s also versatile. I’ll use the same batch of miso aioli across multiple preparations during a private dinner: as a drizzle over fire-roasted carrots, a dip for crudité, or a sauce under a perfectly seared salmon filet. That adaptability makes it a staple in my “little black book.”

The Recipe: Miso Aioli

Ingredients

8 yolks

190g red miso

10g paprika

22g Dijon

38g Tomato

3g cayenne

6g honey

3g roasted garlic

140g melted butter

1600-1700 Avocado oil

-ice water as needed

Method

(stick blender or Vitamix)...you're welcome to whisk your heart out if you'd like -some people enjoy the challenge. There have been times when I make fresh whipped cream on site, maybe for the challenge or maybe because earlier me decided later me needed something to do onsite.

1. Slowly stream in the oil while whisking, creating a thick, stable emulsion.

2. Adjust consistency with a splash of water if you’d like it lighter.

3. Taste and fine-tune — add lemon for brightness, or a touch of miso for deeper umami.

   
   

How to Use It

Everywhere all at once.

Here are a few of my favorite applications when cooking as a private chef in Austin:

• With seasonal vegetables – Spoon over roasted squash, grilled zucchini, or blistered peppers from the local market.

• As a steak sauce – A subtle swipe of miso aioli alongside grass-fed NY strip adds depth without overpowering.

• On burgers & fries – Spread onto fresh sourdough with heirloom tomatoes for a quick but elevated lunch.

• For seafood – Seared salmon or Gulf snapper takes beautifully to the richness of miso aioli.

  
  

It’s an easy way to connect everyday cooking with the kind of elevated flavor you’d expect at a farm-to-table dinner party.

Why It’s in the Little Black Book

Every chef has recipes they guard closely — not because they’re complicated, but because they’re indispensable. Miso aioli is one of mine. It embodies what I value most: simplicity, adaptability, and flavor rooted in natural ingredients. There are hundreds of others I look forward to sharing.

It also speaks to why I built Tastings Private Chef Service in the first place: to create food that feels personal, intentional, and connected to Austin’s farms and seasons. Some dishes take hours of preparation, but often, it’s these little black book staples that leave the biggest impression.

Closing Thought: If you’re curious to experience farm-to-table dining crafted around sauces and flavors like this, consider bringing a private chef in Austin into your home. Inquire about Tastings Private Chef Service and we’ll create a menu tailored to you.