Thick Tahini Sauce Recipes

TAHINI SAUCE

Steps:

• Place the unpeeled garlic cloves in a blender or small food processor. Add the lemon juice and ¼ teaspoon of the salt. Blend on high until the garlic is coarsely puréed. Let the mixture stand for 10 minutes to let the garlic mellow.
• Pour the lemon and garlic mixture through a fine mesh strainer set over a medium mixing bowl, pressing the solids to extract as much liquid as possible. Discard the solids. (This step helps to make the tahini sauce silky smooth and keeps it from tasting too strongly of garlic.) Add the tahini to the strained lemon juice in the bowl, along with the cumin and remaining ¼ teaspoon salt.
• Whisk the mixture together until smooth, adding ice cold water, a few tablespoons at a time to thin it out. The sauce will lighten in color as you whisk. When the tahini seizes up or tightens, keep adding the water, bit by bit (about ½ cup total), until the sauce is smooth, creamy, and thick.
• Taste and adjust seasoning with more salt and cumin, if necessary. If you're not using the sauce immediately, whisk in a few tablespoons of ice cold water to loosen it up before refrigerating (it thickens up quite a bit in the fridge). The tahini sauce can be refrigerated for up to a week, or frozen for up to a month.

TAHINI SAUCE

Steps:

• Serve immediately or refrigerate.

BEST TAHINI SAUCE

Steps:

• In a medium bowl, combine the garlic and lemon juice. Let the mixture rest for 10 minutes, to give the garlic time to infuse the lemon juice with flavor.
• Pour the mixture through a fine-mesh sieve into another medium bowl. Press the garlic solids with a spatula to extract as much liquid as possible. Discard the garlic.
• Add the tahini, salt and cumin to the bowl. Whisk until the mixture is thoroughly blended.
• Add water 2 tablespoons at a time, whisking after each addition until smooth. (It may seize up, don't worry.) After about 6 tablespoons, you will have a perfectly creamy and smooth, light-colored tahini sauce.
• If desired, thin with additional water for a more drizzly sauce. Adjust if necessary-if you'd like more tang, add more lemon, or for more overall flavor, add another pinch of salt. Your tahini sauce is ready to serve!

GARLIC TAHINI SAUCE

Steps:

• In a mortar and pestle, mash the garlic clove to a purée with a generous pinch of salt.
• Transfer to a bowl and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up.
• Gradually whisk in up to 1/3 cup water, until the sauce has the consistency of thick cream or runny yogurt. Taste and adjust salt. Sprinkle in pepper.

THICK TAHINI SAUCE

Steps:

• In the bowl of a food processor, combine the tahini, garlic, lemon juice and salt and process on low speed for 2 minutes or until thoroughly incorporated. Turn the speed to high and blend until the tahini mixture begins to whiten. Gradually add up to 1/2 cup water until the mixture reaches the desired consistency.
• Transfer the sauce to a serving bowl and garnish with the parsley. Leftover tahini sauce can be stored, tightly covered in the refrigerator, for up to 2 weeks.

QUICK & EASY TAHINI SAUCE

Steps:

• Put the tahini in a small bowl and pour in a little water.
• Stir slowly until the texture starts to become thicker, then add more water and stir. Repeat a few times keeping the mixture more or less homogeneous.
• Squeeze and add the lemon juice. (Stop at this point if using with Msabbha recipe#434826).
• (Continue if serving as a sauce in itself), Chop the garlic and the parsley well, and add them while stirring.
• If the tahini is too thick, add a little more water. Add the salt.
• Serve with some chopped parsley on top and a sprinkling of paprika.
• Enjoy!

THICK TOMATO SAUCE

Steps:

• Heat olive oil in a large skillet, add onion and garlic and cook over medium low heat, stirring, until the onion is soft but not brown. Add remaining ingredients including liquid from the tomatoes.
• Adjust heat to low and simmer, uncovered, until the sauce is very thick and no longer liquid, about 30 minutes. Stir sauce from time to time to prevent sticking.