• 3 egg yolks
  • 1/3 cup cold pressed sesame oil or macadamia oil (macadamia is preferred, but significantly more expensive)
  • 1/2 tsp of Dijon mustard
  • 2 tsp lemon juice
  • one pinch of salt


  1. Beat egg yolks in a food processor along with mustard, salt, and lemon juice until pale and frothy.
  2. Slowly incorporate the oil while beating, preferably using your food processor’s emulsifier (drizzle hole). Taste periodically for texture and flavor; stop before the taste of the oil becomes prominent (will vary individually with specific oils) or the texture becomes fluid. 
  3. Can be served immediately, but is best if chilled for at least an hour. Use within three days.


Add cumin (to taste) to perfectly accent some lamb burgers.

For simple Tartar sauce, mix two parts mayonnaise with one part finely diced lacto-fermented sour pickles, 1 additional tsp of lemon juice, and salt & pepper.

For Thousand Island Dressing, i.e. “Special Sauce”, use two parts mayonnaise, two parts ketchup, two parts finely diced lacto-fermented sour pickles, 2 dashes of Worcestershire sauce, salt, pepper, and cayanne pepper (to taste).