Bright golden color and creamy tahini texture with fresh lemon makes a sauce, that is a great addition for any time of day. Drizzle it over your avocado toast, grilled vegetable salad, roasted fish or chicken and dip your snacks into it. Golden Tahini Sauce is your new sidekick.
Condiment
Yields 1 ½ cups
Helen Park
Bright golden color and creamy tahini texture with fresh lemon makes with sauce a great addition at any time of day. Drizzle it over your avocado toast, grilled vegetable salad, roasted fish or chicken and dip your snacks into it. Golden Tahini Sauce is your new sidekick.
2 Tbsp tahini (30g)
2/3 cup water (150g)
1 large carrot, peeled and sliced into ½” pieces (100g)
1 clove of garlic (6g)
¼ cup lemon juice (56g)
1 Tbsp Bombay spice blend
1 tsp salt
In a small pot, bring the carrot pieces and enough water to cover them to a boil and reduce to a simmer for about 10 minutes, or until the carrots are tender.
Drain and set aside to cool.
Add all of the ingredients to a blender and blend until smooth and creamy.
This recipe can be made ahead and kept refrigerated for up to 2 weeks.
The sauce may thicken upon refrigeration. Just give it a good stir to make it creamy again or stir in a few drops of water if you prefer it thinner as a dressing.
If you don’t have Bombay, you could also try this recipe with Curcumade, Vadouvan, or your own Madras curry spice blend.
Great as a vinaigrette for a salad, with grilled vegetables or served with roasted fish.
The thick sauce can be served on the side as a dip.
Questions? Contact helen@laboiteny.com
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