Sesame Aioli. Credit: Susan Sampson” />
A triple hit of sesame is the signature of this aromatic East meets West aioli. The recipe is yet another riff on fast, fuffy, fuss-free, foolproof Minute Mayo. (Link: How to make the best homemade mayonnaise and aioli.)
1 large egg, at room temperature
2 cloves garlic, pressed or minced
1 tbsp (15 mL) lemon juice
1/2 tsp (2 mL) kosher salt
1/8 tsp (0.5 mL) ground white pepper
1 cup (250 mL) cold-pressed sesame oil
1 tbsp (15 mL) toasted sesame oil
1 tbsp (15 mL) toasted sesame seeds, divided
In this order, add egg, garlic, lemon juice, salt, pepper and oils to tall, narrow beaker. Place blade of immersion blender over yolk, touching bottom of beaker. Turn on blender. Once streaks of mayonnaise appear at bottom of beaker, slowly pull blender upwards until ingredients emulsify into thick, fluffy aioli. Stir in any remaining small streaks of oil. Stir in 2 tsp (10 mL) sesame seeds.
Before serving, sprinkle with remaining 1 tsp (5 mL) sesame seeds.
Makes 1-1/4 cups (300 mL).
- Immersion blenders are usually sold with their own beakers. If you don’t have a beaker, try a tall mason jar.
- For best results, all the ingredients should be at room temperature. You can crack the egg into the beaker and let it acclimatize before adding the remaining ingredients, particularly the acidic lemon juice.
- Cold-pressed sesame oil is a golden, unrefined oil. Toasted sesame oil is dark and aromatic; it is used mainly as a flavouring agent in Asian cuisine.
- You can store homemade aioli in the fridge up to 4 days.
Lazy Open Sesame Aioli
Homemade Minute Mayo is so miraculously quick and luscious, it would be a shame to substitute commercial mayonnaise. However, you could do so as a shortcut: Start with 1-1/4 cups (300 mL) mayonnaise. Full-fat mayo works best in this recipe because it is thicker, but lower-fat mayonnaise is an option for calorie-counters. Stir in 2 pressed or minced garlic cloves along with the salt (to taste), pepper, toasted sesame oil and seeds. Add more lemon juice to taste, as commercial mayonnaise is blander than homemade Minute Mayo.
Credit: Susan Sampson
Tested in Imperial