How To Make Tahini Sauce Recipe

BySoha

Tahini sauce is one of the most quietly powerful sauces in professional kitchens—simple, ancient, and deeply versatile. When made correctly, it’s creamy yet light, nutty yet bright, with a balanced bitterness that enhances rather than dominates. This chef-driven method focuses on technique, not shortcuts, delivering a silky, restaurant-quality tahini sauce you’ll return to again and again.

Ingredients List

  • ½ cup tahini (well-stirred, high-quality sesame paste)
  • ¼ cup fresh lemon juice
  • 1–2 garlic cloves, finely grated
  • ¼–½ cup cold water (added gradually)
  • ¾ teaspoon sea salt
  • Optional: 2 tablespoons extra virgin olive oil
  • Optional: 1 tablespoon finely chopped parsley

Step-by-Step Instructions

Tahini Sauce Recipe
Prepare the tahini base

Add tahini and lemon juice to a medium bowl. Whisk vigorously for 30–40 seconds until the mixture thickens and lightens in color.

Add garlic and salt

Whisk in the grated garlic and sea salt until evenly incorporated.

Emulsify with water

Slowly add cold water, a few tablespoons at a time, whisking constantly. The sauce will seize at first, then loosen into a smooth, creamy consistency.

Adjust texture and flavor

Continue adding water until the sauce is pourable but still rich. Taste and adjust salt or lemon juice as needed.

Finish and rest

Drizzle in olive oil if using and fold gently. Let the sauce rest for 10 minutes before serving to allow flavors to round out.

Cook Time

Total: 10 minutes
Prep: 10 minutes
Bake: N/A

Servings

Makes approximately ¾ cup of sauce

Nutritional Information (approx. per serving)

  • Calories: 90
  • Fat: 8 g
  • Carbohydrates: 3 g
  • Protein: 3 g
  • Sodium: 160 mg

Storage Instructions

Store tahini sauce in an airtight container in the refrigerator for up to 5 days. The sauce may thicken when chilled—whisk in a tablespoon of cold water to loosen before serving.

Suggestions

Tahini sauce pairs beautifully with falafel, roasted vegetables, grilled meats, grain bowls, and salads. It can also be used as a base for green tahini, spicy tahini, or yogurt-tahini blends.

Seasonal Relevance

This sauce is timeless and seasonless, equally at home drizzled over summer vegetables or served alongside warm, hearty winter dishes.

Conclusion

A properly made tahini sauce is about balance, patience, and technique. By emulsifying slowly and respecting the natural bitterness of sesame, you achieve a sauce that is refined, adaptable, and deeply rooted in culinary tradition, simple, yet unmistakably professional.

How To Make Tahini Sauce Recipe
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How To Make Tahini Sauce Recipe

Recipe by Soha
Servings

6

servings
Prep time

10

minutes
Cooking timeminutes
Calories

90

kcal
Total time

10

minutes

This Tahini Sauce Recipe is creamy, nutty, and perfectly balanced with lemon and garlic. Ideal for drizzling over falafel, roasted vegetables, grain bowls, or as a versatile dip, it brings professional-quality flavor with minimal effort.

Ingredients

  • ½ cup tahini (high-quality, well-stirred)

  • ¼ cup fresh lemon juice

  • 1–2 garlic cloves, finely grated

  • ¼–½ cup cold water, added gradually

  • ¾ teaspoon sea salt

  • Optional: 2 tablespoons extra virgin olive oil

  • Optional: 1 tablespoon finely chopped parsley

Directions

  • In a medium bowl, whisk tahini and lemon juice for 30–40 seconds until thickened and lightened.
  • Add grated garlic and sea salt, whisking until incorporated.
  • Slowly add cold water, a few tablespoons at a time, whisking constantly until smooth and creamy.
  • Adjust consistency by adding more water if needed, and taste for salt and acidity.
  • Stir in olive oil and chopped parsley if using. Let rest for 10 minutes before serving.

Recipe Video

Notes

  • Store in an airtight container in the refrigerator for up to 5 days.
  • Whisk in a little cold water if the sauce thickens after chilling.
  • Perfect for falafel, grain bowls, roasted vegetables, or as a dip.
  • Can be adapted with spices or herbs for variations like spicy tahini or green tahini.

FAQs

Why did my tahini sauce turn thick and grainy at first?
This is normal. Tahini reacts with acid by tightening, adding cold water gradually transforms it into a smooth emulsion.

Can I make tahini sauce without garlic?
Yes, garlic is optional. Omitting it creates a cleaner, more neutral sauce ideal for desserts or delicate dishes.

Is tahini sauce supposed to taste bitter?
A slight bitterness is natural and desirable. If it’s overpowering, balance it with a touch more lemon juice or water rather than sweeteners.

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