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.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 192 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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