3 Easy Tahini Sauces
Ingredients
Spicy Gochujang Tahini Sauce:
- 1/2 cup tahini
- 1/2 cup water
- 1 tbs. gochujang paste (Korean red pepper paste), or to taste
- 1 tbs. soy sauce or to taste
Beet Tahini Sauce:
- 1 medium beet cooked and quartered
- 1/2 cup tahini paste
- 1/3 cup water or more if desired
- 2 tbs. lemon juice (about ½ a lemon)
- 1 clove garlic finely grated
- 1 tsp. kosher salt or to taste
Preserved Lemon and Basil Tahini Sauce:
- 1/2 cup tahini paste
- 1/2 cup basil leaves (packed)
- 1/2 cup water
- 2 tbs. lemon juice (about 1/2 a lemon)
- 1 tbs. lemon chopped and preserved
- salt and pepper to taste
Instructions
To make the spicy gochujang tahini sauce:
- Add the tahini, gochujang and soy sauce to a bowl. Slowly whisk in the water, a little at a time, until the sauce is smooth. Taste and adjust the seasonings to your liking: add more gochujang for spiciness, more soy sauce for saltiness, and more or less water for consistency.
To make the beet tahini sauce:
- In a food processor or blender, combine the beet and tahini. Pulse until roughly combined. With the machine on, slowly drizzle in the water and blend until smooth. Transfer to a bowl and whisk in the lemon juice, grated garlic and salt. Taste and adjust to your liking.
To make the preserved lemon and basil tahini sauce:
- In a food processor or blender, pulse to combine the tahini, preserved lemon and basil leaves. With the machine on, slowly drizzle in the water and lemon juice. Taste and season with salt and pepper.