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To make sesame mayonnaise in the past, I just whisked some toasted sesame oil into store bought mayonnaise. I like the hint of sesame in things like tuna sandwiches or spicy sriracha mayonnaise. But the other day I decided to whip up some homemade mayonnaise and thought, “Why not use sesame oil?”

It was delicious!

So I had to share it with you. And it comes with a bonus…

When you’re finished, you’ll have an incredibly creamy condiment and the best forearm workout of your life. If you’ve made homemade mayonnaise before, you know what I mean. It’s important to add the oil slowly, drop by drop. If things go wrong and your mayonnaise breaks, don’t worry. Try again by adding an egg yolk to a clean bowl and slowly add your broken mayonnaise, whisking constantly.

Of course, if you’re concerned about eating raw eggs, skip this recipe. And even if you’re not concerned, be sure to use a very fresh egg and wash the shell before cracking.

Also check out Avocado Oil Mayonnaise and Garlic Aioli – similar, but faster, made with an immersion blender.

Homemade Sesame Mayonnaise

5 from 1 vote
Prep: 15 minutes
Total: 15 minutes
Course: Condiment
Calories: 115
Servings: 10 tablespoons
Sesame mayonnaise is perfect for tuna sandwiches or spicy


  • 1 egg yolk
  • 1 teaspoon lemon juice preferably fresh
  • ¼ teaspoon fine sea salt
  • ½ cup sesame oil
  • 1 tablespoon toasted sesame oil


  • Whisk egg yolk, lemon juice and salt together in a small bowl.
  • Combine the sesame oil and toasted sesame oil in a small measuring pitcher.
  • Add oil to egg yolk mixture, one drop at a time, whisking constantly until mayonnaise begins to form. Continue dripping in oil and whisking until all of the oil is incorporated.


Calories: 115kcal | Carbohydrates: 1g | Protein: 1g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 59mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Deanna says:

    I have a question. I followed the directions to a t and added the oil very slowlyZ at one point it looked like Mayo consistency , but the more oil I added, the more liquidy it became and now it’s not think and creamy. Can this be saved? What did I do wrong?

    1. Marissa Stevens says:

      Oh no, Deanna! I’m sorry that happened. It sounds like your mayonnaise broke. Once you got to the mayo consistency, you may have added the rest of the oil too quickly. You can save it by adding an egg yolk to a clean bowl and slowly add your broken mayonnaise, whisking constantly until it starts to come together. Continue this until you’ve whisked it all together and have a smooth, thick mayonnaise. I hope that helps! Please let me know how it goes.

  2. Leslie says:

    5 stars
    Thanks so much for an alternative to the icky store-bought mayo! I can’t wait to try this for summertime favorites like chicken salad and broccoli salad.

    It’s a myth that washing eggs makes them safer to consume. When the egg is laid a thin layer of liquid called “bloom” gets distributed on the egg. That seals the egg’s porous shell and keeps any bacteria from entering. So washing an eggshell actually removes that naturally protective layer and causes bacteria to pass through. God’s creation is fascinating!

    1. Marissa says:

      Hi Leslie! Great idea to use this for chicken salad and broccoli salad – I’ll have to try that this summer.

    2. GR says:

      I agree with washing an egg if it’s going to be used raw. I have backyard chickens and often find an egg with a little chicken poop on the shell. I’d rather not have that poop in my freshly made mayo!

  3. Paula @ Vintage Kitchen says:

    Making homemade mayo is so easy and so delicious! I make a sesame mayonnaise from The Silver Palate and I’m crazy about it. I use it all the time with soba noodles. This recipe is muuuuch easier! I need to try it!

    1. Marissa says:

      Yum! That sounds so good – I’ll have to try that.