Sesame-Mustard Dressing

Name: Sesame-Mustard Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 2¼ cups (550 ml)
Cuisine: Asian
Ingredients: 2 tbsp Dijon (30 ml) Dijon Mustard; 2 tbsp caster sugar (25 g) Sugar; about 2 yolks (36 g) Egg Yolk; 2 tbsp white wine vinegar (30 ml) White Wine Vinegar; about ¾ cup (200 ml) Sunflower Oil; 1 cup (250 ml) Hazelnut Oil; about 1 cup (150 g) Sesame Seed; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · WILD SALMON & WARM SALADS

In the published recipe, this is the dressing for wild salmon.

Marcello Tully's sesame-mustard dressing for wild salmon.

On the jar

SESAME-MUSTA

Method: blend
Yield: about 2¼ cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 30 mlWhite Wine Vinegar 30 mlSunflower Oil 200 mlHazelnut Oil 250 ml

Ingredients

Dijon Mustard2 tbsp Dijon (30 ml)
Sugar2 tbsp caster sugar (25 g)
Egg Yolkabout 2 yolks (36 g)
White Wine Vinegar2 tbsp white wine vinegar (30 ml)
Sunflower Oilabout ¾ cup (200 ml)
Hazelnut Oil1 cup (250 ml)
Sesame Seedabout 1 cup (150 g)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

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

Sesame-Mustard Dressing 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:

4 kitchens · 5 stars · 4 national awards

Yogurt DressingNATIONAL AWARD WINNEROn the jar: SWEET YOGURT
Hoisin Mustard SauceNATIONAL AWARD WINNEROn the jar: HOISIN MUSTA
Yuzu Dressing★ STARRED KITCHENOn the jar: YUZU
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Marcello Tully — published sauce recipes in the PantryFlex catalog. Michelin 1* (Kinloch Lodge, historical).

Adapted from a Marcello Tully recipe (Marcello Tully / Great British Chefs).

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 Marcello Tully / Great British Chefs (published as “Sesame-Mustard Dressing”). 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