Tahini Mayonnaise

Name: Tahini Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (240 ml)
Cuisine: Middle Eastern
Ingredients: 2 large egg yolks Egg Yolk; ¼ cup thick tahini (60 ml) Tahini; 3 Tbsp lemon juice (45 ml) Lemon Juice; 1 Tbsp water (15 ml) Water; ½ tsp kosher salt (2.5 ml) Salt; ½ cup EVOO (120 ml) Olive Oil

Independent adaptation of a publicly published Alon Shaya recipe. Not affiliated with, sponsored by, or endorsed by Alon Shaya.

SPREAD · CHICKEN SALAD OR SANDWICHES

In the published recipe, this is the spread for tahini chicken salad.

Alon Shaya's tahini mayonnaise for chicken salad.

On the jar

TAHINI

Method: blend
Yield: about 1 cup
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Tahini 60 mlLemon Juice 45 mlWater 15 mlSalt 3 mlOlive Oil 120 ml

Ingredients

Egg Yolk2 large egg yolks
Tahini¼ cup thick tahini (60 ml)
Lemon Juice3 Tbsp lemon juice (45 ml)
Water1 Tbsp water (15 ml)
Salt½ tsp kosher salt (2.5 ml)
Olive Oil½ cup EVOO (120 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Tahini Mayonnaise wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 3 stars · 3 national awards

Sumac VinaigretteNATIONAL AWARD WINNEROn the jar: SUMAC
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Mustard VinaigretteNATIONAL AWARD WINNEROn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Israeli-born chef and James Beard Best Chef: South winner (2015); leads Saba in New Orleans and Safta in Denver.

Adapted from a Alon Shaya recipe (Alon Shaya / Washington Post).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Alon Shaya / Washington Post (published as “Tahini Mayonnaise”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar