Lemon Tahini Sauce
Ingredients
- 120 gTahini (well stirred in the jar)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pcGarlic (finely minced)
- 80 mlMineral water (at room temperature)
- 1 pinchGray sea salt
- 1 tspCumin ground
Method
A smooth, creamy sauce that coats grilled vegetables perfectly. The natural bitterness of sesame is balanced by the sharp acidity of lemon, creating a stable and silky emulsion.
- 1
Crush the garlic clove with salt to obtain a fine paste. This avoids crunchy bits and ensures an even distribution of flavor throughout the emulsion.
- 2
In a bowl, work the tahini with the lemon juice. The mixture will initially thicken and become grainy; this is a normal reaction of sesame paste when it hits acid.
- 3
Incorporate the water very gradually, spoon by spoon, whisking vigorously. The sauce should lighten to an off-white color and regain a smooth, coating texture.
- 4
Add the ground cumin. Adjust the seasoning. The sauce is ready when it has the consistency of a thick heavy cream that coats the back of a spoon.
Frequently asked questions
How do you get this dish right?
- If the sauce breaks or remains too thick, add a drop of warm water and whisk vigorously.
- Tahini can vary in bitterness; if it's too strong, a small touch of honey or agave syrup can mellow it out.
How long does this dish keep?
Keeps for 4 to 5 days in the refrigerator in an airtight jar. The sauce will firm up when cold; loosen it with a little water before serving.
