Whole Egg Sesame Mayonnaise recipe

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Ingredients

1 pasteurized egg
1 tablespoon spicy mustard (such as French's®)
1 tablespoon rice wine vinegar
1 teaspoon lemon juice
¼ teaspoon fine salt
¾ cup sesame seed oil

Nutrition Info

191.5 calories
carbohydrate: 0.2 g
cholesterol: 23.3 mg
fat: 21.2 g
fiber: : -
protein: 0.9 g
saturatedFat: 3.1 g
servingSize: -
sodium: 105.7 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

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

Recipe Yield

1 cup mayonnaise

Recipe Note

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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