Whole Egg Sesame Mayonnaise Recipes
WHOLE EGG SESAME MAYONNAISE
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.
Provided by Clark in Texas
Categories Sauces and Condiments
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- 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
Nutrition Facts : Calories 191.5 calories, Carbohydrate 0.2 g, Cholesterol 23.3 mg, Fat 21.2 g, Protein 0.9 g, SaturatedFat 3.1 g, Sodium 105.7 mg, Sugar 0.1 g
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- Break the egg into the jar belonging to your immersion blender or in a jar/jug of similar size. It should be tall, not too wide, wide enough to fit the head of the blender tightly.
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