Saturday, July 30, 2016

Mayonnaise and Egg-Free Roasted Sesame Dressing

My family loves roasted sesame dressing. It's perfect in salad with lettuce, capsicum, green apples, maybe some seaweed on the side. We eat a lot of it!

Here's a video where I make my Japanese Roasted Sesame Dressing from scratch. As you can see, making the mayonnaise is a lot of work!

Yesterday, we tried an egg-free, mayo-free and lower calorie version made with yogurt instead, and our family found we liked it just as much.

Here's the Simplified, Egg-Free Version:

 1/4 cup sesame seeds
1/2 cup yogurt
1/2 tsp rice vinegar
1 tbsp sesame oil
1 tbsp light soy sauce
1 tsp castor sugar (or 2 tsp honey)
1 tsp Himalayan pink salt
1/4 cup sesame seeds
Optional: 1/2 tsp mustard powder

1. Roast sesame seeds in a small frying pan, stirring frequently until they start to darken and become golden brown. Don't let the seeds burn.
2. Remove sesame seeds from heat and let them cool.
3. Stir yogurt, rice vinegar, sesame oil, soy sauce, sugar and salt in a small bowl.
4. Blend 2 tablespoons or half of the roasted sesame seeds. They should be finely ground, and slightly "wet" (the sesame seeds release sesame oil during blending)
5. Add roasted and ground sesame seeds to the bowl and stir.
6. Taste and adjust flavor as need. Add more vinegar, sugar, or salt if necessary to balance sourness, sweetness and saltiness. Do not add soy sauce as it can overwhelm the sesame flavor.
7. Mustard powder can help the dressing taste more authentic as it is used in Japanese mayonnaise recipes.

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