Whole Egg Sesame Mayonnaise
Clark in Texas
"Sesame whispers sweet-nothings in your ear with this light and tangy adaptation. This recipe avoids vegetable oil while incorporating the complete egg to deliver a healthy-choice alternative spread. Fresh mayo should be used within 2 weeks or less. Always serve chilled. Put on sandwiches, in a light crab salad, or use in deviled eggs with a spice injection. Use a pasteurized egg, if possible."
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Ingredients10 m servings 191
Original recipe yields 8 servings (1 cup mayonnaise)
- Combine egg, mustard, vinegar, lemon juice, and salt in a blender. Blend on high speed for for 15 seconds. Remove the cover and slowly pour sesame oil into the blender in a steady stream until mixture begins to emulsify. Reduce speed to about 80%; blend until fully emulsified.
- Pour into into a wide-mouthed container and cover. Refrigerate immediately.
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- Cook's Notes
- Consider adding a dash of onion powder, garlic powder, white pepper, or dill.
- Turn into a dressing with more herbs, cayenne, or your favorite hot sauce.
- Olive oil is not recommended - even extra virgin, or extra-extra-really virgin. Mild sesame flavor should be detectable.
- Alternatively, an immersion blender may be used directly in the wide-mouthed jar that will store the finished product. Begin fully immersed to achieve emulsification, then raise and lower slowly to complete the blend.
- This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.
Per Serving: 191 calories; 21.2 0.2 0.9 23 106 Full nutrition
ReviewsRead all reviews 3
2.8.16 Uunfortunately, it didn't emulsify into a mayonnaise. The taste was OK, but it ended up more like a thin sauce, so we used it for dipping our egg rolls. I'm not yet experienced with m...