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Mayonnaise Sesame (for asparagus)


From The Silver Palate store, from Manhattan, in the 70's

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  • 1 whole egg
  • 2 egg yolks
  • 2 1/2 Tbsp rice vinegar
  • 2 1/2 Tbsp Oriental soy sauce
  • 3 Tbsp dijon mustard
  • 1/4 cup dark oriental sesame seed oil
  • 2 1/2 cups corn oil
  • szechuan-style hot and spicy oil *optional
  • grated fresh orange rind *optional



Step 1

1. In a food processor fitted with a steel blade, process the whole egg, egg yolks, vinegar, soy sauce and mustard or 1 minute.

2. With the motor still running, grizzle in the sesame oil and then the corn oil in a slow, steady stream.

3. Season with drops of the hot and spicy oil if you use it, and scrape the mayonnaise out into a bowl. Cover and refrigerate until ready to use.

4. Garnish with orange rind, if you use it, before serving

About 3 1/2 cups


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