3 Tahini Sauces
Elevate your meals with these three irresistible tahini sauces that you’ll want to keep stocked in your fridge! Each sauce features creamy tahini blended with zesty lemon, garlic, and a touch of spice, making them perfect for drizzling over salads, veggies, or grilled meats. Get ready to amp up your dishes and impress your taste buds!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 20 g of fresh parsley (or coriander or mint) (0.71 oz)optionalcoriander or mint
- 15 g of lemon juice (0.53 oz)
- 10 g of lemon juice (0.35 oz)
- 40 g of water (1.41 oz)
- 70 g of warm water (2.47 oz)
🥛Dairy & Eggs(1)
- 90 g of plain soy yogurt (3.18 oz)
🫙Pantry Staples(2)
- 1 tablespoon of maple syrup or agave (15 ml)optional
- 50 g of tahini (1.76 oz)
🧂Spices & Seasonings(2)
- ½ teaspoon of garlic powder (or ½ clove of garlic) (2.5 ml)optional
- Salt and pepper
🍯Sauces & Condiments(1)
- 20 g of soy sauce (0.71 oz)
Nutrition (per serving)
Calories
108
Protein
4g
Carbs
8g
Fat
7g
👨🍳 Instructions
- 1
Mix all the ingredients for the tahini-soy sauce and adjust the seasoning.
- 2
Mix all the ingredients for the tahini-yogurt sauce until smooth.
- 3
Blend all the ingredients for the tahini-herb sauce until creamy.
💡 Pro Tips
- ✓Add water to tahini in a 1:1.25 ratio (40g water to 50g tahini) before other ingredients to prevent seizing; tahini's 50% oil content causes it to clump when liquid is added directly, but pre-hydrating the sesame solids allows even emulsification.technique1:1.25 water-to-tahini ratio
- ✓Use water warmed to 120-130°F (49-54°C) in the yogurt-based sauce because it reduces tahini viscosity by approximately 30% compared to room temperature, allowing the yogurt proteins to fully integrate without creating lumps.ingredient120-130°F water temperature
- ✓Blend the herb sauce for 45-60 seconds at medium speed to achieve 90% chlorophyll retention and prevent oxidative browning; blending longer generates heat (up to 140°F) that denatures chlorophyll and turns parsley gray.timing45-60 seconds, medium speed
- ✓Balance your soy sauce (20g, ~2% sodium) with acid at a 2:1 soy-to-lemon ratio because soy's umami compounds are enhanced by acidity, but ratios below 2:1 create harsh, overacidic sauces that mask the sesame's nutty notes.ingredient2:1 soy-to-lemon ratio
- ✓Add maple syrup before lemon juice in the soy sauce version because acid causes sucrose to invert into glucose and fructose, accelerating Maillard reactions that darken the sauce and create bitter compounds over 24 hours if mixed prematurely.techniqueSweetener before acid
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
3 Tahini Sauces
Elevate your meals with these three irresistible tahini sauces that you’ll want to keep stocked in your fridge! Each sauce features creamy tahini blended with zesty lemon, garlic, and a touch of spice, making them perfect for drizzling over salads, veggies, or grilled meats. Get ready to amp up your dishes and impress your taste buds!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 20 g of fresh parsley (or coriander or mint) (0.71 oz)optionalcoriander or mint
- 15 g of lemon juice (0.53 oz)
- 10 g of lemon juice (0.35 oz)
- 40 g of water (1.41 oz)
- 70 g of warm water (2.47 oz)
🥛Dairy & Eggs(1)
- 90 g of plain soy yogurt (3.18 oz)
🫙Pantry Staples(2)
- 1 tablespoon of maple syrup or agave (15 ml)optional
- 50 g of tahini (1.76 oz)
🧂Spices & Seasonings(2)
- ½ teaspoon of garlic powder (or ½ clove of garlic) (2.5 ml)optional
- Salt and pepper
🍯Sauces & Condiments(1)
- 20 g of soy sauce (0.71 oz)
Nutrition (per serving)
Calories
108
Protein
4g
Carbs
8g
Fat
7g
👨🍳 Instructions
- 1
Mix all the ingredients for the tahini-soy sauce and adjust the seasoning.
- 2
Mix all the ingredients for the tahini-yogurt sauce until smooth.
- 3
Blend all the ingredients for the tahini-herb sauce until creamy.
💡 Pro Tips
- ✓Add water to tahini in a 1:1.25 ratio (40g water to 50g tahini) before other ingredients to prevent seizing; tahini's 50% oil content causes it to clump when liquid is added directly, but pre-hydrating the sesame solids allows even emulsification.technique1:1.25 water-to-tahini ratio
- ✓Use water warmed to 120-130°F (49-54°C) in the yogurt-based sauce because it reduces tahini viscosity by approximately 30% compared to room temperature, allowing the yogurt proteins to fully integrate without creating lumps.ingredient120-130°F water temperature
- ✓Blend the herb sauce for 45-60 seconds at medium speed to achieve 90% chlorophyll retention and prevent oxidative browning; blending longer generates heat (up to 140°F) that denatures chlorophyll and turns parsley gray.timing45-60 seconds, medium speed
- ✓Balance your soy sauce (20g, ~2% sodium) with acid at a 2:1 soy-to-lemon ratio because soy's umami compounds are enhanced by acidity, but ratios below 2:1 create harsh, overacidic sauces that mask the sesame's nutty notes.ingredient2:1 soy-to-lemon ratio
- ✓Add maple syrup before lemon juice in the soy sauce version because acid causes sucrose to invert into glucose and fructose, accelerating Maillard reactions that darken the sauce and create bitter compounds over 24 hours if mixed prematurely.techniqueSweetener before acid