CREAMY SESAME SALAD DRESSING RECIPES

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NONA'S JAPANESE CREAMY SESAME SALAD DRESSING RECIPE - FOOD.COM



Nona's Japanese Creamy Sesame Salad Dressing Recipe - Food.com image

My Dad is very fond of a creamy sesame dressing found in Japanese restaurant near him and has asked me if I can come up with something close to it. I tasted it, tasted it, and tasted it and came to a conclusion that it's a commercial based salad dressing with raw eggs, very sharp vinegar taste reminiscent of kewpie mayonnaise taste and something else I could not pinpoint. That salad dressing is good, but when you taste it by itself, I realize there were lots of stablizers, preservatives, and chemical taste that I did not like. But still, I had to come up with something for Dad because he was paying $5 for a cup of this dressing and he was going through it quickly. This is my rendition and I think much tastier one that I am proud of. You can easily grind roasted sesame seeds in coffee grinder for 1 second or you can mortar and pestle. It should only be partially ground

Total Time 15 minutes

Prep Time 15 minutes

Yield 20 serving(s)

Number Of Ingredients 14

1/2 cup mayonnaise
1 tablespoon soy sauce
2 tablespoons mirin
1 tablespoon sugar or 1 tablespoon sugar substitute
1 tablespoon sesame paste or 1 tablespoon tahini
1 tablespoon sesame seeds, roasted and partially ground
2 tablespoons rice vinegar
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
3/4 teaspoon kosher salt
1/2 teaspoon ajinomoto (accent) (optional)
1 -2 dash Tabasco sauce (optional)
1/2 teaspoon black pepper

Steps:

  • Blend all ingredients thoroughly and refrigerate. Keeps for 2 to 3 weeks in refrigerator.

Nutrition Facts : Calories 31.9, FatContent 2.4, SaturatedFatContent 0.3, CholesterolContent 1.5, SodiumContent 166.8, CarbohydrateContent 2.4, FiberContent 0.1, SugarContent 1.1, ProteinContent 0.3

CREAMY SESAME DRESSING RECIPE | REAL SIMPLE



Creamy Sesame Dressing Recipe | Real Simple image

Once you make your own salad dressing you might not want to go back to the store-bought kind. It takes no time to make your own and the delicious outcome is enough to make your own. This recipe uses a blender to emulsify the yolk and oil into a superbly creamy dressing that pairs equally as well with a chopped chicken salad as it does with a vegetable crudité platter. Toasted sesame oil adds a deeply toasty and nutty flavor to the dressing, while rice vinegar cuts the richness without adding a lot of tartness. Store opened sesame oil in the refrigerator to keep it from going rancid. Squeamish about using raw egg yolk? Buy pasteurized eggs—the taste is the same, but they’ve been heated to get rid of bacteria.

Provided by Adam Hickman

Total Time 15 minutes

Yield 1 cup

Number Of Ingredients 8

1 large egg yolk
3 tablespoons rice vinegar
1 teaspoon water
½ teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon granulated sugar
½ cup toasted sesame oil
? cup canola oil

Steps:

  • Process egg yolk, rice vinegar, water, Dijon mustard, salt, and sugar in a blender to combine. With blender on medium speed, drizzle sesame oil and canola oil in a slow, steady stream until emulsified, about 1 minute.

More about "creamy sesame salad dressing recipes"

CREAMY SESAME DRESSING RECIPE | REAL SIMPLE
creamy sesame dressing recipe | real simple image
Once you make your own salad dressing you might not want to go back to the store-bought kind. It takes no time to make your own and the delicious outcome is enough to make your own. This recipe uses a blender to emulsify the yolk and oil into a superbly creamy dressing that pairs equally as well with a chopped chicken salad as it does with a vegetable crudité platter. Toasted sesame oil adds a deeply toasty and nutty flavor to the dressing, while rice vinegar cuts the richness without adding a lot of tartness. Store opened sesame oil in the refrigerator to keep it from going rancid. Squeamish about using raw egg yolk? Buy pasteurized eggs—the taste is the same, but they’ve been heated to get rid of bacteria.
From realsimple.com
Total Time 15 minutes
  • Process egg yolk, rice vinegar, water, Dijon mustard, salt, and sugar in a blender to combine. With blender on medium speed, drizzle sesame oil and canola oil in a slow, steady stream until emulsified, about 1 minute.
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