Easy Lemon Tahini Sauce

AuthorKaylaCategory
Rating

Tahini, tahini, tahini. This is a fabulous ingredient that I, admittedly, never paid much attention to until I tried it for the first time.

I tasted it in the dressing that was served with the Hearty Veggie and Brown Rice Bowl at Starbucks, which, at some point, was discontinued. I don't know why or when, but I do know that the dressing in that salad was fantastic and I needed to know immediately what that flavor note was that I was tasting.

I did some research and soon came to the realization (after many trials and errors) that the deliciously fragrant, perfectly nutty, and slightly umami note I was tasting was tahini.

Now for those who don't know what tahini is or have never heard of it before, it is essentially sesame paste. You've probably heard of sesame oil, and most certainly you've heard of sesame seeds. Same family, but tahini is like the really cool and popular cousin that the rest of the family sort of admires, but is very private so no one really knows them that well. It's amazing. I keep it around and experiment often.

Yields4 Servings
Prep Time15 minsTotal Time15 mins

 2.50 tbsp tahini
 1 large lemon
 2 tsp soy sauce or liquid amino acids
 2 garlic cloves

1

Mince the garlic up really small, or you can do a rough chop, but you will have to run the immersion blender through the sauce to make sure the garlic is nice and small. This isn't going to be a situation where a big chunk of garlic will be welcome.

2

Once you have your garlic minced up, you'll add your tahini. Now, tahini sort of solidifies and separates in it's container so you'll have a jar full of equal parts oil and paste. Mix them slowly. The oil wants desperately to get out of that container and will splash it's way to freedom. Go slow, but deliberate. It doesn't have to be totally perfect, but try and blend it up as best as you can. It should be smooth, with only occasional chunks or lumps. Get it as smooth as you can before your shirt becomes a grease fire risk. I use 2.5-3 Tbsp per batch when I make it. Go ahead and put it in the same mixing vessel as your garlic. Add no more than 2 teaspoons of soy sauce or liquid aminos.

3

Once you've got that, just add the juice of one large lemon and then just mix it up very well. I am done with my sauce at this point, but if you want to run the immersion blender through it, I won't stop you.

Ingredients

 2.50 tbsp tahini
 1 large lemon
 2 tsp soy sauce or liquid amino acids
 2 garlic cloves

Directions

1

Mince the garlic up really small, or you can do a rough chop, but you will have to run the immersion blender through the sauce to make sure the garlic is nice and small. This isn't going to be a situation where a big chunk of garlic will be welcome.

2

Once you have your garlic minced up, you'll add your tahini. Now, tahini sort of solidifies and separates in it's container so you'll have a jar full of equal parts oil and paste. Mix them slowly. The oil wants desperately to get out of that container and will splash it's way to freedom. Go slow, but deliberate. It doesn't have to be totally perfect, but try and blend it up as best as you can. It should be smooth, with only occasional chunks or lumps. Get it as smooth as you can before your shirt becomes a grease fire risk. I use 2.5-3 Tbsp per batch when I make it. Go ahead and put it in the same mixing vessel as your garlic. Add no more than 2 teaspoons of soy sauce or liquid aminos.

3

Once you've got that, just add the juice of one large lemon and then just mix it up very well. I am done with my sauce at this point, but if you want to run the immersion blender through it, I won't stop you.

Easy Lemon Tahini Sauce

An important thing to know is that the sauce does need time to sit. A taste test will probably confirm that the tahini flavor is very strong. And it is, at first. Let the flavors mingle for an hour or two, or overnight if you like to get wild. The tahini will let other flavors have a turn.

At this point I pour my sauce into a squeezy bottle and use it for everything.

Today, I used it to top off my buddha bowls. This is just brown rice, chicken breast, spinach, some edamame, and charred broccoli. You can see this in the header photo. The instructions I provided yield about 1/3 to 1/2 cup. In the last photo, I did a double batch, so don’t freak out if you have way less than I do. Just double up on everything (but go light handed on the soy sauce if you double! It goes a lot farther than the rest of the flavors).

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