It is a traditional tahini sauce that’s creamy and nutty, with a contact of brightness from lemon and flavour from garlic. Apply it to all issues Center Japanese, as a dip or drizzle over roasted greens for an on the spot jazz up!
Tahini sauce Recipe
Tahini is a good way to make a creamy sauce with out reaching for mayonnaise. Nutty and creamy with a contact of brightness from lemon, it is a staple sauce in Center Japanese delicacies and iterations of it are discovered throughout my web site.
Nonetheless, I believed it helpful to individually file a traditional tahini sauce which I usually provide as a really useful sauce possibility for Center Japanese recipes.
There is no such thing as a one approach to make tahini sauce as the specified flavour, thickness and consistency will usually range relying on the dish it’s served with. This one I’m sharing right now is a traditional, nice all-rounder.
Roasted broccolini with tahini sauce
Right here’s what it is advisable make Tahini Sauce:
Tahini sauce Recipe
Tahini – That is simply blitzed sesame seeds. No salt, sugar or any stabilisers added. Use hulled tahini not unhulled (extra bitter as a result of outer layer of sesame not eliminated).
Discover it within the well being meals or spreads aisle of grocery shops.
To make use of, give it a superb combine because the oil separates with time. It ought to be clean and lump free. If yours is outdated and the tahini has set like concrete on the bottom of the jar, scrape every little thing right into a container, evenly heat it within the microwave for 10 to twenty seconds then blitz with a stick blender to make it clean once more.
Tahini sauce Recipe
Lemon – For freshness to chop via the richness of the tahini. Substitute with sherry vinegar, purple or white wine vinegar or (final resort for me) apple cider vinegar.
Water – That is to skinny the sauce right into a drizzle-able consistency. It received’t dilute flavour to the purpose of dismal as a result of tahini is so wealthy.
Garlic – Flavour. Use a microplane to grate it finely for minimal lumps within the sauce.
Honey (non-obligatory) – Simply 1/2 a teaspoon of honey provides the tiniest trace of sweetness which is de facto beautiful when utilizing Tahini Sauce for cooked greens and recent salads.
White pepper – White slightly than black so that you don’t have black specks within the sauce. Although you’ll be able to completely use black pepper as an alternative.
Salt – For seasoning.
Simply combine every little thing collectively till clean and set it apart for 20 minutes to let the flavours meld. Particularly, the harshness of uncooked garlic will mix into the sauce.
Tahini sauce Recipe
PRO TIP: If you happen to’re cooking to impress, make it completely clean by blitzing with a stick blender so there’s completely no garlic lumps.
Sauce for Center Japanese cooked proteins (like Chicken Shawarma, Lamb Shawarma, koftas and meatballs) and in wraps, sandwiches.
Roasted greens – drizzle over roasted greens (carrots, cauliflower, broccoli, pumpkin, inexperienced beans and asparagus are some favourites)
Dipping – Use as a dip for pita bread, crisps or uncooked vegetable sticks, and issues like Arayes (crispy Lebanese Meat Stuffed Pita Breads).
Additionally, don’t miss the Lamb Kofta Meatballs Tray Bake recipe that I additionally printed right now for which this sauce is recommended as an possibility! Nice sheet pan dinner recipe – no range splatter to cope with and more healthy too as a result of there’s much less oil required to cook dinner the meatballs.
1/2 garlic clove , pressed through garlic crusher or grated using microplane (to make sauce smooth)
1/4 tsp cooking salt / kosher salt
1/4 tsp white pepper (sub black pepper, Note 4)
1 1/2 tsp honey , optional (Note 5)
1/4 cup flaked almonds, pine nuts or pistachios , toasted (Note 2)
Instructions
Mix Tahini Sauce ingredients until combined. It should be loose enough so it can be drizzled, but not too runny. Set aside 15 minutes to let the flavours meld.
Sauce for Middle Eastern cooked proteins (like Chicken Shawarma, Lamb Shawarma, koftas and meatballs) and in wraps, sandwiches
Roasted vegetables – drizzle over roasted vegetables (carrots, cauliflower, broccoli, pumpkin, green beans and asparagus are some favourites)
Dip for pita bread, crisps or raw vegetable sticks, and things like Arayes (crispy Lebanese Meat Stuffed Pita Breads).
Notes
1. Tahini – sesame sauce used in hummus. Use hulled, not unhulled (more bitter). Tahini oil separates in the jar so give it a really good mix with a butter knife before using. If it’s hard to mix together (some brands are better than others – I like Mayver’s) you can also give it a quick zap in the microwave for 20 seconds to warm it up, makes it much easier to mix. Last resort – blitz with stick blender.
2. Water thins the sauce so it can be drizzled. It doesn’t dilute flavour – tahini is very intense!
3. Lemon is the acidity here. Substitute with (in order of preference): sherry vinegar, red or white wine vinegar, apple cider vinegar.
4. White pepper is invisible in the sauce, black pepper leaves specks. Visual difference only!
Keeps 3 days in the fridge (bring to room temp to use).
Nutrition for full batch.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
Share your love
Sarah Miller
Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.
