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Photo of Whole Egg Sesame Mayonnaise by Clark in Texas

Whole Egg Sesame Mayonnaise

Rated as 1.67 out of 5 Stars
2 made it  |  3 reviews   |  1 photos
3

Recipe by:

"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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Ingredients

10 m servings 191
Original recipe yields 8 servings (1 cup mayonnaise)

Directions

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  1. Blend egg, mustard, vinegar, lemon juice, and salt in a blender for 15 seconds. Remove the cover and slowly pour sesame oil into blender in a steady stream until mixture emulsifies and mayonnaise forms.
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Footnotes

  • 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.
  • Nutrition:
  • 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.

Nutrition Facts


Per Serving: 191 calories; 21.2 0.2 0.9 23 106 Full nutrition

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Reviews

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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...

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was no bueno

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too thin. the concoction tasted bitter to me. used regular off the shelf distilled white vinegar instead of rice wine vinegar. don't know if that matters...it might

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