Sesame Ginger Mayonnaise Recipes

HOMEMADE MAYONNAISE

Steps:

• Combine the olive oil and vegetable oil in a liquid measuring cup or bowl; set aside. Whisk the egg yolk, vinegar and 1/2 teaspoon salt in a small nonreactive bowl.
• Set the bowl with the yolk mixture on a damp kitchen towel to steady it. Drizzle in the oil mixture very slowly, whisking constantly. (The mixture will begin to thicken after about half of the oil is added; if at any point the oil is not incorporating, stop drizzling and whisk until smooth.) Refrigerate in an airtight container for up to 4 days.
• Chimichurri Mayonnaise
• Puree 1/2 cup each fresh parsley, olive oil and vegetable oil, 1/4 cup fresh cilantro, 1 tablespoon red wine vinegar, 1 chopped garlic clove, 1/2 teaspoon kosher salt and 1/4 teaspoon each pepper and ground cumin until smooth. Make homemade mayonnaise (above) with the herb oil instead of the olive oil mixture.
• Honey-Mustard Mayonnaise
• Make homemade mayonnaise (above), stirring 1/8 teaspoon turmeric into the olive oil mixture and substituting champagne vinegar for the white vinegar. Whisk 2 tablespoons whole-grain mustard and 1 teaspoon honey into the finished mayonnaise. Season with salt.
• Spicy Sesame-Ginger Mayonnaise
• Mix 1 cup vegetable oil with 2 tablespoons sesame oil. Make homemade mayonnaise (above) with the sesame oil mixture instead of the olive oil mixture; substitute rice vinegar for the white vinegar. Whisk 1 tablespoon grated ginger, 1 1/2 teaspoons Sriracha and 1/2 teaspoon each sesame seeds and brown sugar into the finished mayonnaise. Season with salt.

SESAME GINGER MAYONNAISE

Steps:

• Mix all ingredients together well and refrigerate.
• You can use powdered ginger if you don't have fresh ginger root.

MIRIN GLAZED BURGERS WITH SESAME-PONZU SPINACH AND WASABI-GINGER MAYONNAISE

Steps:

• Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium.;
• For the glaze: Mix the mirin, sake, and soy sauce in a small, heavy fire-proof saucepan. Place the pan on the grill rack, bring the mixture to a simmer, and cook until reduced to a slightly thicker consistency, 15 to 20 minutes. Set the glaze aside (it will thicken slightly as it cools).
• For the mayonnaise: To make the mayonnaise, mix all of the ingredients in a small bowl. Cover and refrigerate until serving.
• For the spinach: Mix the sesame dressing and ponzu sauce in a small bowl. Place the spinach in a large bowl and toss lightly with the dressing. Cover and refrigerate until serving.
• For the patties: Mix the mirin, sake, and soy sauce in a small bowl. Stir in the miso and blend evenly. Spread the chuck out in a large, shallow pan. Distribute the miso mixture over the meat and sprinkle evenly with the green onion, ginger, garlic, pepper, and salt. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and, with cupped hands, toss 1 portion of the meat back and forth from hand to hand to form a loose ball. Pat the meat portion lightly on a flat surface to form a patty to fit the buns. Press the center of the patty down with your fingertips to create a slight indention in the center of the patty. Repeat with the remaining meat portions.
• When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack and baste each patty with the glaze. Cover and cook until browned on the bottom, 3 to 4 minutes, basting each patty again with the glaze. Turn the patties and brush the cooked side with the glaze. Cook, brushing frequently with the glaze, until done to preference, 4 to 5 minutes longer for medium. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
• To assemble the burgers, place an equal portion of the spinach on each bun bottom and top with a patty. Spread the mayonnaise over the cut sides of the bun tops. Add the bun tops and serve.

SESAME GINGER SAUCE

Steps:

• In a small bowl, whisk together soy sauce, mustard, sesame oil, ginger root, and water.

GINGER-SESAME SAUCE

Steps:

• Blend together mayonnaise, vinegar, soy sauce, ginger, and Asian sesame oil in a blender until smooth. Pour into a bowl and stir in cilantro and scallion.

CREAMY SESAME-GINGER SALAD DRESSING

Steps:

• 1. Put mayonnaise in a medium bowl, add the ginger, sesame oil, vinegar, lime juice, sugar and salt. Stir with a whisk until very smooth. Add sesame seeds and season, to taste, with black pepper.
• 2. Use immediately, or store in refrigerator, covered, for up to 8 days.