芝麻沙拉酱 Sesame Salad Dressing
我相信某牌的日式芝麻沙拉酱是非常多人喜爱的沙拉酱之一，甚至是唯一。由于跟一般西式比较经典的油醋沙拉酱不同，日式芝麻沙拉酱其实是偏甜口的，再带点微微的酸，所以对于很多本地人来说，有了它，吃沙拉其实变成了一件更令人可以接受的事，对吧！给我说中了吧！嘻嘻
为什么你会喜欢这个芝麻沙拉酱？
如果你是“QP”的头号粉丝，那你应该知道在他们的配料表里，其实是油、酱油、糖、醋，占沙拉酱的最大比例，而芝麻只是紧随后头。但自己在家做的就不同了嘿嘿，既然是芝麻沙拉酱，那芝麻当然得是最出色的味道！今天这个食谱下足了烤过的芝麻，吃起来每一口都是喷香的芝麻香气，而且我刻意把酸味调高一些，甜味则是用来平衡整个酱汁的角色而已，吃起来香而不腻！
所需要的食材
- 90g 白芝麻
- ½ tsp 黑胡椒碎
- 40g 日式美乃滋
- 23g 法式芥末
- 30g 糖
- 25g 酱油
- 3g 盐
- 45 米醋
- 70 水
- 5g 日式芝麻油
备料重点
炒白芝麻——
白芝麻最好是用生的，自己炒。因为市售的烤芝麻虽然很方便，却不如自己现炒的香味，那么鲜活，浓郁。炒芝麻的时候一定要用中小火慢炒，且不停地晃动锅子，不停地翻拌，才能炒出粒粒金黄的芝麻。
一般上很多人在炒芝麻的时候因为怕烧焦变苦，所以早在它变成浅黄色的时候就会选择出锅。但就和做花生酱一样，花生烤不够的话。花生酱就会缺乏该有的香气和色泽，而芝麻酱也是如此。所以想要你的芝麻酱的香气足够浓郁，就得耐心一点用文火慢慢炒香哟！
糖的替换——
白糖在这芝麻沙拉酱里扮演的角色是平衡酸和咸，吃起来并不会太甜的。不过对于那些想要降低糖份摄取的小伙伴，这个食谱里的白糖还是可以被替换的，就是用allulose (一种代糖)来代替。除了allulose以外，其他的代糖都不合适，除非你不介意有个奇怪的味道XD
Allulose 的甜味比普通白糖还要低，所以把这沙拉酱里30g的白糖替换成allulose 的话，需要40g哦~
~ 视频教程 ~
料理步骤
- 首先用中小火，把生白芝麻炒至金黄色，放入石臼里，再加上黑胡椒一起磨碎，或者是料理机也可以
- 白芝麻磨碎以后，加入日式美乃滋，法式芥末酱，糖和盐混合均匀
- 接着慢慢分次倒入液体食材- 水，酱油和米醋
- 完全融合之后，再放入芝麻油，再次混合均匀
- 然后就可以装罐冷藏了哟！建议在两个星期内享用完毕~
食材 Ingredients
步骤 Method
- 首先用中小火，把生白芝麻炒至金黄色，放入石臼里，再加上黑胡椒一起磨碎，或者是料理机也可以
- 白芝麻磨碎以后，加入日式美乃滋，法式芥末酱，糖和盐混合均匀
- 接着慢慢分次倒入液体食材- 水，酱油和米醋
- 完全融合之后，再放入芝麻油，再次混合均匀
- 然后就可以装罐冷藏了哟！建议在两个星期内享用完毕~
小贴士 Tips
I believe that a certain brand’s Japanese sesame salad dressing is one of the most beloved—maybe even the only salad dressings most local truly adore. Unlike the more classic Western vinaigrette, Japanese sesame dressing leans toward a sweeter profile with just a hint of tang. That’s why, for many locals, having this dressing makes eating salad feel so much more approachable, right? Nailed it, didn’t I? Hehe.
Japanese Roasted Sesame Dressing
- Why would you love this dressing？
- All you need
- Ingredients Notes
- Toasted sesame seeds
- Sugar‘s substitute
- Steps of making
- What I Use
Why would you love this salad dressing？
If you’re a die‑hard fan of “QP,” then you probably know that on their ingredient list, the biggest share actually comes from oil, soy sauce, sugar, and vinegar—while sesame only follows behind. But making it at home is a whole different story, hehe. Since it’s called sesame dressing, sesame should absolutely be the star of the show! In today’s recipe, I’ve packed in plenty of toasted sesame, so every bite bursts with that irresistible nutty aroma. I also deliberately dialed up the tanginess, while letting the sweetness play just a balancing role. The result? Fragrant, flavorful, and never cloying!
All you need
- 90g White sesame seeds
- ½ tsp Black pepper
- 40g Japanese mayo
- 23g Dijion mustard
- 30g Sugar
- 25g Soy sauce
- 3g Salt
- 45 Rice vinegar
- 70g Water
- 5g Japanese Sesame Oil
Ingredients Notes
Toasted white sesame seeds——
The best choice is raw white sesame, and toast it yourself. Store‑bought roasted sesame may be convenient, but it can’t compare to the fresh, lively, and rich aroma of sesame you’ve just toasted at home. Always use medium‑low heat and keep the pan moving, stirring constantly—so the seeds turn evenly golden brown.
Many people stop too early, pulling the sesame out once it turns pale yellow, worried it might burn and turn bitter. But just like with peanut butter—if the peanuts aren’t roasted enough, the spread will lack depth of flavor and color. The same goes for sesame dressing. If you want your sesame dressing to have that deep, nutty fragrance, patience is key: slow‑toast over gentle heat until the aroma fully blooms.
Sugar’s substitute——
In this dressing, white sugar plays the role of balancing the sourness and saltiness, so it doesn’t actually taste overly sweet. But for those who want to cut down on sugar intake, the sugar here can be swapped out with Allulose (a sugar substitute). Other sweeteners don’t really work, unless you don’t mind a strange aftertaste, XD.
Since allulose is less sweet than regular sugar, if you need to replace all the 30g of sugar in this recipe, you’ll need about 40g of allulose instead.
~ Video Tutorial~
Step of making
- First, use medium‑low heat to toast raw white sesame until golden brown. Transfer to a mortar and grind together with black pepper or use a food processor if you prefer.
- Once the sesame is ground, mix it with Japanese mayonnaise, French mustard, sugar, and salt until well combined.
- Next, slowly add the liquid ingredients in small batches—water, soy sauce, and rice vinegar.
- Mix until fully combined every time you add in more of the liquid ingredients.
- When everything is fully blended, add sesame oil and mix again until well combined.
- Finally, transfer to a jar and refrigerate. Best enjoyed within two weeks!
Full Printable Recipe
食材 Ingredients
步骤 Method
- First, use medium‑low heat to toast raw white sesame until golden brown. Transfer to a mortar and grind together with black pepper or use a food processor if you prefer.
- Once the sesame is ground, mix it with Japanese mayonnaise, French mustard, sugar, and salt until well combined.
- Next, slowly add the liquid ingredients in small batches—water, soy sauce, and rice vinegar.
- Mix until fully combined every time you add in more of the liquid ingredients.
- When everything is fully blended, add sesame oil and mix again until well combined.
- Finally, transfer to a jar and refrigerate. Best enjoyed within two weeks!
小贴士 Tips
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我的好物分享 What I Use
