Tahini Sauce – Moroccan Cooking
How to make the Good Tahini Sauce - Moroccan Cooking
There’s a contrast between tahini (sesame glue sold in containers) and tahini sauce (a blend of tahini, lemon, and garlic). The glue is an extraordinary base note for sweet and flavorful dishes; the sauce is a remain solitary topping worth sprinkling over soups, sandwiches, and substantially more. Tahini sauce is additionally fundamental for awesome hummus (see box). We take after the Michael Solomonov strategy for soaking the garlic in lemon juice to expel its nibble and let the tahini radiate through. To transform it into a plate of mixed greens dressing, essentially thin with a little water (around 1 tablespoon for every 1/2 container sauce).
Tahini Sauce Ingredients
- 3 tablespoons fresh lemon juice
- 2 teaspoons minced garlic
- 1/2 teaspoon kosher salt
- 1/2 cup tahini (sesame seed paste), well stirred
- 6 tablespoons ice water
Combine first 3 ingredients in a bowl; let stand 10 minutes. Add tahini to garlic mixture, stirring with a whisk to combine (mixture will be very thick). Add 6 tablespoons ice water, 2 tablespoons at a time, stirring after each addition until incorporated and sauce reaches desired consistency.