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.