Sesame Mayonnaise

(from Julee Rosso & Sheila Lukins, The Silver Palate Cookbook 145 (1982))

Homemade mayonnaise is excellent. Flavored homemade mayonnaise is fantastic. This sesame mayonnaise is an integral part of Vaguely Spicy Sesame Noodles, but is also fantastic on grilled asparapus (ok, you could steam the asparagus, too, but grilled asparagus is amazing--grill until slightly charred) or artichokes. Try it even if you think you don't like mayonnaise.

(Oh, and if you're disgusted by the ingredient list, rest assured that all mayonnaises are made with the same basic ingredients--eggs and a lot of oil.)

Special note about the eggs: This recipe uses raw eggs. There is a small risk of salmonella from raw eggs. When my sister makes dishes that call for raw eggs (e.g. homemade mayonnaise or caesar salad), she nukes the eggs (break the yoke before sticking them in the microwave) for 10-15 seconds (any more and they start to cook). It's anybody's guess whether this actually kills the salmonella, but it can't hurt, so I do it, too.


  • 3 eggs
  • 2 1/2 T. rice vinegar
  • 2 1/2 T. soy sauce
  • 3 T. Dijon mustard
  • 1/4 c. sesame oil
  • 2 1/2 c. vegetable oil
  • hot chili oil (check the Asian foods aisle), to taste
  • minced orange zest (optional--I skip it)


  1. Place one whole egg and yolks from the other two in a food processor with a steel blade. Add vinegar, soy sauce, and mustard. Process for sixty seconds. If you don't have a food processor, this can also be done in a blender.
  2. Leave motor running, and drizzle in sesame oil and vegetable oil. The oil must be added very slowly. With my food processor (a Cuisinart), I just pour it into the white food-pusher-thingie, and the tiny hole in the bottom of said thingie drizzles the oil in at the right rate.
  3. Season with chili oil for added zing, if you like, and refrigerate until ready to use.
  4. Garnish with minced orange zest before serving, if you like. (I skip this--I suppose it looks nice, though.)
Makes 3 1/2 cups.