Courtesy of PureZing

Use this mayonnaise as a dip for grilled vegetables, grilled fish or meat, in wraps, in egg salads and devilled eggs. Lightly toss a small amount with hot pasta and top with freshly crumbled blue cheese or put inside Tequila Cheese Corn Muffins with nitrite-free bacon pieces.

INGREDIENTS:

1 egg, plus 2 egg yolks
2 ½ Tablespoons rice wine vinegar
1 ½ Tablespoons soy sauce
2 ½ Tablespoons spicy mustard
1 teaspoon fresh sage leaves
1 Tablespoon fresh cilantro
1 ½ cups extra virgin olive oil
¼ cup sesame oil
1 Tablespoon chili oil
1/3 cup lightly toasted sesame seeds

DIRECTIONS:

Whip the egg, yolks, vinegar, soy and mustard in a food processor. Add the herbs.

With processor running slowly drizzle in the combined sesame and olive oil. Add slowly so that it will emulsify into a mayonnaise.

Lightly toast sesame seeds on foil under a broiler. This takes about 30 seconds, so do not leave them, or they will burn.

Put the mayonnaise into a bowl and stir in the sesame seeds. Cover and refrigerate.