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Gathered
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Visible mustard seeds — sausage, vinaigrettes, cheese boards
French cultured cream — sauces, soups, finishing, baking
Italian pasta organized by shape — which sauce belongs with which pasta
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Visible mustard seeds — sausage, vinaigrettes, cheese boards
French cultured cream — sauces, soups, finishing, baking
Italian pasta organized by shape — which sauce belongs with which pasta
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Whisk together all ingredients until well blended. If too thick, you can add drops of water until you get the consistency you like, but beyond the 2 teaspoons in the recipe, be careful mot to go too far. Remember, its supposed to be creamy. I would not add more than one additional teaspoon. Sam's original recipe was for a large batch. The measurements are: 3 cups mayo, 1/2 cup soy sauce, 3/4 cup sugar, 1/4 tsp white pepper, 1 1/2 TB black sesame seeds, 1 TB sesame oil.