Tahini Sauce
There's a must-know secret to making authentic tahini sauce and the answer is at your fingertips: ice cold water, an important ingredient to smooth out the naturally occurring seizing (clumping) that tahini does when mixed with liquids.
- Prep time
- 20 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- Juice of 1 lemon
- 3 cloves garlic, minced, or 1/4 teaspoon granulated garlic powder
- 1/2 cup tahini
- 1/4 teaspoon salt
- 1/4 cup ice cold water, and more as needed
Instructions
- 1
If using fresh garlic, in a small bowl mix the lemon juice with minced garlic. Allow the mixture to “steep” and marinate for about 10 minutes. Strain the lemon juice into a medium sized bowl and discard the garlic.
- 2
Whisk the tahini with the lemon juice, garlic powder if using, and salt. The mixture will seize and become clumpy.
- 3
Add the ice cold water one tablespoon at a time, whisking with each addition, until the mixture is smooth. The finished sauce should be thin enough to pour but thick enough to dip, comparable to the thickness of stirred sour cream or labneh.