Rating: 1.5 stars 1.6
3 Ratings
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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. nnAlways 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.

Recipe Summary

10 mins
10 mins
1 cup mayonnaise


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.n

  • Pour into into a wide-mouthed container and cover. Refrigerate immediately.n

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.

Nutrition Facts

192 calories; protein 0.9g; carbohydrates 0.2g; fat 21.2g; cholesterol 23.3mg; sodium 105.7mg. Full Nutrition