Tahini-Lemon Sauce
From the book The New Moosewood Cookbook by Mollie Katzen
| Prep Time | 10 minutes |
| Yield | 1 to 2 cup |
Introduction
Make a batch of this on a regular basis — it’s remarkably quick and easy. It can be thinned down to the consistency of a salad dressing (try it on romaine lettuce with chunks of ripe tomato and Kalamata olives) or left thick enough to be either a spread or a dip for raw vegetables and crackers. Find a consistency somewhere between thick and thin, and use it as a sauce for steamed greens, carrots, and cauliflower. Serve it with Falafel, or drizzled over hummus in a pita bread sandwich. Tahini-Lemon Sauce is as indispensable as it is hard to categorize. By the way, another attribute: it keeps for weeks if stored in the refrigerator in an airtight container.
Ingredients
| ¾ | cup sesame tahini | |
| 5 | Tbsp. fresh lemon juice | |
| 1 | small to medium clove garlic, minced | |
| ¾ to 1½ | cup water (depending on desired thickness) | |
| ½ to 1 | tsp. salt, to taste (will vary with amount of water used) | |
| ~ | a handful of very finely minced fresh parsley | |
| ~ | optional: cayenne, to taste |
Steps
- Place tahini, lemon juice, and garlic in a food processor fitted with the steel blade. (You can also use a blender.) Begin to process.
- Keeping the motor running, slowly drizzle in the water, checking every now and then to monitor the consistency. When it is as thick/thin as you want it, turn of the machine.
- Transfer to a small bowl or container, and season to taste with salt, parsley, and, if desired, cayenne. Cover tightly and refrigerate until ready for use.
Notes
- Earlier versions of this recipe contained yogurt or buttermilk. This one is dairy-free.
This content is from the book The New Moosewood Cookbook by Mollie Katzen.