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  • Sesame-Poppy Seed Mayonnaise

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  • 4 tablespoons red- or white-wine vinegar
    1 tablespoon sugar
    2 tablespoons lightly toasted sesame seeds (see note)
    1 tablespoon poppy seeds
    1 tablespoon coarsely chopped yellow onion
    1/2 teaspoon Worcestershire sauce
    1/4 teaspoon paprika
    1/2 cup good-quality mayonnaise
    Salt, to taste
    Place the vinegar, sugar, sesame seeds, poppy seeds, onion, Worcestershire and paprika in a blender jar. Blend until most sesame seeds are ground (stop motor several times and scrape down sides of container). With a rubber spatula, scrape contents into a small bowl; whisk in the mayonnaise, then adjust flavors, adding salt if necessary.
    Because of its baconlike flavor, this spread is particularly wonderful on tomato-based sandwiches. Makes about 3/4 cup.
    NOTE: To toast sesame seeds, heat a small, nonstick skillet over medium heat. Add the seeds and cook them, shaking pan occasionally to keep seeds browning evenly, until they begin to turn a light golden-brown and become very fragrant. Scrape them out onto a dish to cool. Cool completely before using in this mayonnaise.
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