The classic Middle Eastern tahini sauce: smooth and tangy, perfect with grilled foods, falafel, or vegetables.
Ingredients
- 60 g Tahini (sesame paste)
- 30 ml Fresh lemon juice
- 1 clove Garlic
- 30 ml Cold water
- to taste Fine salt
Method
- Peel the garlic clove and remove the green germ in the center. Crush the garlic with the blade of a knife, then grind it to a fine paste with a pestle in a mortar (or press it with the flat of the knife and rub it with a pinch of salt). The goal is a smooth purée with no pieces.
- Pour the sesame paste into a medium bowl. Add the lemon juice and begin whisking vigorously by hand. The mixture will first thicken and become pasty: that is normal; it is the beginning of the emulsion.
- While whisking, add the cold water in a very slow, steady stream. Continue whisking energetically until the sauce is smooth, homogeneous, and slightly glossy off-white. The texture should be that of thick pouring cream: it should coat the back of a spoon.
- Add the garlic purée and a pinch of salt. Whisk to incorporate. Taste and adjust the seasoning (salt and lemon acidity). The sauce should be well balanced: neither too bitter nor too sour.
- If the sauce is too thick, add a little water (one teaspoon at a time) while whisking. If it is too thin, add a little sesame paste. The sauce will firm up slightly as it rests.
- Serve immediately or refrigerate in a covered bowl. Before serving, stir gently: the sauce may separate slightly as it cools.
Nutrition
Per serving
- Energy
- 92.5 kcal
- Protein
- 3.1 g
- Carbohydrate
- 3.11 g
- Fat
- 8.12 g
- Fibre
- 0.84 g
- Calcium
- 1.07 mg
- Iron
- 0.03 mg
- Magnesium
- 0.7 mg
