Hi! I'm Becky Striepe from Glue & Glitter
and today, I'm going to show you my new Tahini Mayo recipe.
You may be wondering why I'd even bother making Tahini Mayo
when there are so many delicious vegan mayo options out there.
You make a great point!
there are great vegan mayos out there, and if this seems like too much,
then I definitely encourage you to try them. There's absolutely going to be one that hits the spot for you.
But, my family is a real mayo family, y'all.
We have that jar on the table at every single meal.
We use mayo like most people do, in sandwiches and wraps. In slaws.
But we also love mayo as a condiment on our sushi bowls.
We also use it in place of sour cream in a lot of things.
Like, a dollop of mayo on top of our chili or on a burrito bowl.
And I hear you. I hear you saying that that's disgusting.
But think about this: You put sour cream on your chili.
And what is mayo if not sour cream BUT BETTER .
Don't knock it 'til you try it.
This mayo is amazing in those applications.
There are a couple of places where I don't recommend using Tahini Mayo.
Tahini has a very strong flavor, and
the mix of acids in this recipe and the spices do mask that flavor pretty well,
but a little bit of that tahini flavor is going to come through.
I think anywhere you don't want that, I'd use mayo from a jar or a different homemade vegan mayo.
The other place I wouldn't use this is as a binder.
Something like my Buffalo Tofu Bites that use mayo to get the breading to stick on...
This will medium work, but I really think that a jarred mayo is your best option there.
But somewhere that you're using mayo as a condiment or topping,
this mayo is amazing. I really can't recommend it enough.
The reason that I chose tahini even tho it does have a stronger flavor,
is because we have friends with food allergies,
so I wanted to stay away from cashews, or tofu, or almonds or other potential allergens.
I wanted something that we could put on the table, no matter who was coming for supper.
Now that I've talked about mayo for over 2 minutes,
you probably want to make some. Let's do that!
OOH!
I do have to tell you one more thing.
When you're putting everything in the blender for this,
I feel like the order really does matter.
Because of how the blender I'm using works,
where the blade goes on top and then turn it,
I start with the liquid, because that way the tahini doesn't all stick to the bottom.
It'll more easily slide down to the blade.
If you're using a regular, upright blender, with the blade at the bottom,
start with the tahini, then add everything else on top.
So! We're going to start with the liquids first.
The first thing I'm going to add is the lemon juice.
And then a little bit of water.
And then the last liquid we are adding is rice vinegar.
It's really important this balance lemon juice and rice vinegar.
You can't sub all of one or the other
If you use all lemon juice, the tahini flavor will come through too much.
You need this extra acidic punch, because vinegar is a bit stronger than lemon juice.
You also shouldn't use all vinegar, because then it's going to really taste like vinegar.
That's going to be too strong. Don't do it.
Now we're ready to add the tahini.
And my recommendation to you with tahini,
because it is a seed butter that separates quite a bit
Really stir is up in the jar every time you use it.
If you don't stir it, you're going to have really thin tahini at the top
But you won't necessarily see oil pooling up there, like you do with natural peanut butter.
You'll just have really thing tahini at the top, and as you get to the bottom, it will be thicker.
You'll have more consistent results with all of your tahini recipes, if you're stirring every time.
You want it pourable, but not too thin.
So we've got our liquids and tahini in the blender,
Now it's time to add all the things that make mayo...mayo!
A little bit of garlic powder.
Dry mustard.
And if you like a spicier mayo, you can up the dry mustard to as much as a teaspoon and a half.
It really depends on your taste.
Also, the mustard flavor will get stronger the next day, so if
So if you taste it, and it's not mustardy enough, you may want to wait a day.
You can always dump it back in the blender with more mustard powder and blend again.
You can always add, but you can't take away.
The next thing you'll add is a little bit of sea salt.
Then a little bit of sugar.
Don't get mad at me about the sugar. It's just a couple of teaspoons.
All the mayo on store shelves have sugar in them. That's part of it.
And that's everything! We're ready to blend, y'all!
So I'm going to put the blade on and make sure everything's down at the blade.
...and let's do it!
And that's really all you need to do to make this mayo!
I will tell you that this is a high speed blender, which is not necessary to make this recipe.
But you see how quickly it came together.
If you're using a regular blender, just make sure to stop every minute to give the motor a rest.
If you let it just run and run, that's how you kill a blender.
I'll tell you about the time I did that with one of my blenders, and smoke started coming out.
and then it never turned on again.
Don't be like me! Give your blender a rest if it's running for a long time.
That's really it! You're ready to put this mayo on EVERYTHING !
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