Lemon Tahini Sauce

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.

• Prep time: 10 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 202
• Protein: 6 g
• Carbs: 5 g
• Fat: 16 g

Ingredients

• 120 g Tahini ( well stirred in the jar )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 piece Garlic ( finely minced )
• 80 ml Mineral water ( at room temperature )
• 1 pinch Gray sea salt
• 1 tsp Cumin ground optional

Instructions

1. Preparing the aromatics

   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. Base mixture

   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. Water emulsion

   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. Finishing

   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.

Chef's tips

• 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.

Storage

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.