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I am guessing you could add cucumber to any sesame mayonnaise.
TOASTED SESAME MAYONNAISE
Source: Sunset Magazine 3/1/1985
2 tablespoons sesame seed
1 cup salad oil, divided use
1 large egg* (or pasteurized egg product)
1 clove garlic
2 tablespoons white wine vinegar
1 teaspoon honey
1 tablespoon soy sauce
salt to taste
In a 6- to 8-inch frying pan, stir 2 tablespoons sesame seed with 1/4 cup salad oil on medium-low heat until golden, 3 to 5 minutes.
Stir in 3/4 cup salad oil. Let cool. In a blender, combine 1 large egg, 1 clove garlic, 2 tablespoons white wine vinegar, and 1 teaspoon honey. Whirl until thoroughly blended. With motor running, slowly add oil mixture in a thin, steady stream about 1/16 inch wide. Blend in 1 tablespoon soy sauce. Add salt to taste. Serve, or cover and chill up to 2 days.
SESAME MAYONNAISE
Source: Peter Kump
Makes: 1 cup
1 egg yolk**
2 tsp lemon juice
2 tsp soy sauce
1/2 cup vegetable oil (preferably safflower)
1/4 cup sesame oil
Mix shredded chicken with this and some minced scallions, sliced water chestnuts and toasted sesame seeds, and you have an instant Sesame Chicken Salad.
Whisk the yolk, lemon juice and soy sauce together. Add the vegetable oil drop by drop, very slowly, while whisking vigorously. Once you obtain a thick, emulsified mixture, you may begin adding the oil more quickly, by spoonfuls. Continue whisking until all the vegetable and sesame oil is incorporated. (This may also be prepared in a food processor or blender--just remember to add the oil very slowly at the beginning.)
*Editor's note:
*Cooking Whole Eggs for Use in Recipes –The following method can be used with any number of eggs and works for a variety of recipes.
In a heavy saucepan, stir together the eggs and either sugar, water or other liquid from the recipe (at least 1/4 cup sugar, liquid or a combination per egg). Cook over low heat, stirring constantly, until the egg mixture coats a metal spoon with a thin film or reaches 160 degrees F. Immediately place the saucepan in ice water and stir until the egg mixture is cool. Proceed with the recipe.
**Cooking Egg Yolks for Use in Recipes – The following method can be used with any number of yolks.
In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160 degrees F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe. Source: American Egg Board
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