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Sesame mayonnaise

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A sesame-forward, fresh sauce made by mixing tahini, toasted sesame oil and rice vinegar into finished mayonnaise; the archived amounts are untested starting points.

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Sesame mayonnaise: thick, smooth pale beige sauce in a plain white bowl.

A fresh variation on a finished sauce

This sesame mayonnaise begins with mayonnaise that is already made. It is a mixing recipe, not a method for producing the base. The documented starting amount is 100 g finished mayonnaise, to which 4 g tahini, 3 g toasted sesame oil and 3 g rice vinegar are added. The guide describes it as sesame-forward and slightly looser, but the formula has not been kitchen-tested or sensory-validated. Treat these amounts as starting points, not a tested target.

The three additions stay distinct. Tahini is sesame paste; toasted sesame oil is a separate aromatic oil; rice vinegar adds an acidic ingredient. The exact mayonnaise brand, tahini style, vinegar acidity and oil brand are not stated. Products with different salt, sugar or acid levels may taste different, and this record does not give substitutions or a preservation claim.

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Mixing, serving and handling

Weigh each addition, then stir it through the finished mayonnaise with a clean utensil. No blending, heating or resting period is documented. Taste a little with the intended food, since the sauce is meant to be judged in that pairing; no tested adjustment schedule is available. The quantities total 110 g before bowl loss, but no measured batch yield is reported.

Sesame is an allergen in this formula. The base may contain egg, so check its ingredient and allergen label. For an uncooked sauce, use commercial mayonnaise made with pasteurised egg or prepare the base with pasteurised egg products. Keep utensils and additions clean, prevent cross-contamination, refrigerate promptly and serve the mixture promptly. Rice vinegar and sesame oil are flavour ingredients here, not measured preservation controls.

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History

The exact sesame-flavoured ratio is documented as a contemporary house serving combination. The guide gives it no historical origin, regional tradition or dated attestation.

Ingredients

Scaling: source batch only

Finished mayonnaiseUse commercial mayonnaise made with pasteurised egg, or a homemade base made with pasteurised egg products.
100 g
Tahini
4 g
Toasted sesame oil
3 g
Rice vinegar
3 g

Method

Risks and precautions · Standard risk
Salmonella if the mayonnaise base contains untreated raw egg

The finished mixture is served without cooking; the base may contain raw egg unless the product or egg ingredient is pasteurised.

Hazard source

Use commercial mayonnaise made with pasteurised egg or make the base with pasteurised egg products. Keep hands and utensils clean and prevent cross-contamination.

Control source

Refrigerate promptly, follow the base product's label, and make only the amount needed for the meal.

Control source

This mixture has no product-specific safety or shelf-life validation. Do not infer safety from smell, taste or appearance.

Do not can it or store it at room temperature. The guide's 24-hour working policy is a house convention, not a measured shelf life or a universal mayonnaise limit.

The flavoured mixture is new food; do not assume it inherits the base mayonnaise's opened-jar date.

  1. Measure 100 g finished mayonnaise and keep it chilled while preparing the additions.
  2. Weigh 4 g tahini, 3 g toasted sesame oil and 3 g rice vinegar separately.
  3. Transfer the mayonnaise to a clean bowl and add tahini, sesame oil and rice vinegar.
  4. Mix with a clean utensil until evenly combined; no timed mixing period is specified.
  5. Taste a small portion with the intended food, serve promptly and refrigerate any remaining sauce.

Conditions

Temperatureup to 4°C
Temperature controlRefrigerated

Places

Unknown

Relationship not established · Place not established

The documented guide gives this as a house serving formula but does not locate this exact mixture.

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