Is anyone else obsessed with the bottled Japanese sesame dressing that you find in the Asian food aisle? You know, the one with all the soybean oil and fake emulsifiers?
I was. And not because of the lengthy ingredient list but because of the mayo. Oh, mayo.
I used to have an unhealthily relationship with mayonnaise. I loved it (and still do) but I was deathly afraid of it because of all the anti-mayo propaganda. I’d eat my tuna salad sandwiches sans mayo, which not only tasted bad but also had my salivary glands working in overdrive. I don’t recommend a mayo-less sandwich (or a sandwich, for that matter).
You’d be surprised how many people are against mayonnaise. Did you know there are whole websites and blogs dedicated to mayo shaming?! But this is not surprising. If you scan the ingredients on a jar of mayonnaise you’d start a blog about it too.
But mayo doesn’t have to be bad for you! And it doesn’t need to contain a list of ingredients you don’t know how to pronounce either! And you can make it in an immersion blender!
Just go back to the basics. It all starts with is some good healthy oil, egg yolks and some acid. That’s it. The rest is up to you. You like it more tangy? Add more mustard. You like it a little sweet? Add some honey. Herby? Throw some basil in there.
You’ve now got mayo. Now put it in everything. Put it in tuna salad, in your deviled eggs, straight into your mouth or maybe some creamy sesame dressing?
My recipe for immersion blender mayonnaise is adapted from Chef John at Food Wishes. He’s been making immersion blender mayo for the longest time while everyone else was still slowly drizzling oil into their mixing bowls.
Creamy Sesame Dressing
Makes ⅓ cup
Ingredients for immersion blender mayonnaise (makes 1 cup):
- ¾ cup avocado oil, macadamia nut oil (or light tasting olive oil but I’m not trusting of most of the companies that produce it)
- 1 fresh egg yolk, at room temperature
- 1 tablespoon lemon juice
- ½ teaspoon dijon mustard
- ½ teaspoon kosher salt
Ingredients for creamy sesame dressing:
- ¼ cup mayonnaise
- 3 tablespoons sesame seeds, freshly toasted
- 2 tablespoons coconut aminos
- 1 tablespoon vinegar
- 1½ teaspoons honey
- 1 teaspoon tahini
- ½ teaspoon sesame oil
- ½ teaspoon kosher salt
Pour the oil into the beaker that came with the blender or into a narrow jar that fits an immersion blender. It’s very important that there isn’t a lot of space around the blender once it’s placed inside.
Add the rest of the ingredients and let everything settle.
Slowly put the immersion blender into the beaker holding its head against the bottom overtop the egg yolk. Pulse the blender in short spurts until you see the mayo starting to form at the bottom.
Slowly start rocking the blender from side to side and lifting it higher into the beaker until all ingredients have emulsified.
Here is your mayo. I trust that you’ll have no trouble using it within two weeks.
Onto the sesame dressing; grind the toasted sesame seeds to a course texture with mostly ground seeds and some crushed seeds.
Measure out all the ingredients into a small mixing bowl…
….And mix everything until well combined.
This dressing is best over a salad or with some crudités.
[Recipe adapted from Chef John at Food Wishes]