Garlic mayonnaise
Forget shop-bought garlic mayo and make your own, ideal for dipping or to use in your favourite recipes. You can adjust the garlic to suit your taste
Put the sesame seeds in a large frying pan set over a medium heat to gently toast for a few minutes, stirring as they begin to turn light brown. They will clump a little. Remove from the heat and stir again to break them up.
Tip the seeds into a high-speed blender and add the oil. Blend for around 5-8 mins until the tahini becomes as smooth as you can get it. Season with sea salt, if you like. Will keep chilled in a sterilised, airtight jar for up to two weeks.