This is a classic tahini sauce that’s creamy and nutty, with a touch of brightness from lemon and flavour from garlic. Use it on all things Middle Eastern, as a dip or drizzle over roasted vegetables for an instant jazz up!
Tahini sauce
Tahini is a great way to make a creamy sauce without reaching for mayonnaise. Nutty and creamy with a touch of brightness from lemon, this is a staple sauce in Middle Eastern cuisine and iterations of it are found all over my website.
However, I thought it handy to separately file a classic tahini sauce which I often offer as a recommended sauce option for Middle Eastern recipes.
There is no one way to make tahini sauce as the desired flavour, thickness and consistency will often vary depending on the dish it is served with. This one I’m sharing today is a classic, great all-rounder.
Tahini – This is just blitzed sesame seeds. No salt, sugar or any stabilisers added. Use hulled tahini not unhulled (more bitter because outer layer of sesame not removed).
Find it in the health food or spreads aisle of grocery stores.
To use, give it a good mix as the oil separates with time. It should be smooth and lump free. If yours is old and the tahini has set like concrete on the base of the jar, scrape everything into a container, lightly warm it in the microwave for 10 to 20 seconds then blitz with a stick blender to make it smooth again.
Lemon – For freshness to cut through the richness of the tahini. Substitute with sherry vinegar, red or white wine vinegar or (last resort for me) apple cider vinegar.
Water – This is to thin the sauce into a drizzle-able consistency. It won’t dilute flavour to the point of dismal because tahini is so rich.
Garlic – Flavour. Use a microplane to grate it finely for minimal lumps in the sauce.
Honey (optional) – Just 1/2 a teaspoon of honey adds the tiniest hint of sweetness which is really lovely when using Tahini Sauce for cooked vegetables and fresh salads.
White pepper – White rather than black so you don’t have black specks in the sauce. Though you can absolutely use black pepper instead.
Salt – For seasoning.
How to make Tahini Sauce
Just mix everything together until smooth and set it aside for 20 minutes to let the flavours meld. In particular, the harshness of raw garlic will blend into the sauce.
PRO TIP: If you’re cooking to impress, make it perfectly smooth by blitzing with a stick blender so there’s absolutely no garlic lumps.
What to use Tahini Sauce for
Also, don’t miss the Lamb Kofta Meatballs Tray Bake recipe that I also published today for which this sauce is suggested as an option! Great sheet pan dinner recipe – no stove splatter to deal with and healthier too because there’s less oil required to cook the meatballs.
This is my classic Tahini sauce recipe which is very versatile and a great way to make a creamy sauce without using mayonnaise.Serve with all things Middle Eastern. Drizzle over roasted vegetables, use as a dressing or as a dip for vegetable sticks, pita bread or crackers. It’s just a great, quick sauce recipe to know!Makes just over 1/3 cup (85 ml).
Recipe Notes:
1. Tahini – sesame sauce used in hummus. Use hulled, not unhulled (more bitter). Tahini oil separates in the jar so give it a really good mix with a butter knife before using. If it’s hard to mix together (some brands are better than others – I like Mayver’s) you can also give it a quick zap in the microwave for 20 seconds to warm it up, makes it much easier to mix. Last resort – blitz with stick blender. 2. Water thins the sauce so it can be drizzled. It doesn’t dilute flavour – tahini is very intense! 3. Lemon is the acidity here. Substitute with (in order of preference): sherry vinegar, red or white wine vinegar, apple cider vinegar. 4. White pepper is invisible in the sauce, black pepper leaves specks. Visual difference only! Keeps 3 days in the fridge (bring to room temp to use). Nutrition for full batch.
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