Quick tahini sauce

Name: Quick tahini sauce
Prep time: 5 min
Total time: 5 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 200 g Tahini, well stirred; 75 ml Lemon juice, freshly squeezed; 2 Garlic cloves, grated to a paste; 1 tsp Fine sea salt; 120 ml Ice-cold water; 0.25 tsp Ground cumin, optional; 15 g Flat-leaf parsley, finely chopped, optional

Tarator — the five-minute lemon-tahini sauce that goes on everything: shawarma wraps, falafel, roasted vegetables and grilled fish. The trick is knowing that tahini seizes before it loosens, and adding the water in the right order.

5 min totalmildeasy

Instructions

1
Stir the tahini in its jar until the separated oil is fully incorporated — unstirred tahini gives a grainy, bitter sauce.
2
Whisk the tahini, lemon juice, grated garlic and salt together in a bowl. It will seize into a thick, pale paste almost immediately. This is expected, not a mistake.
3
Add the ice water a tablespoon at a time, whisking hard after each addition. The paste loosens gradually and turns bright ivory.
4
Keep going until the sauce falls from the whisk in a smooth ribbon that settles back into the bowl within about two seconds.
5
Taste and adjust: more lemon for brightness, more salt for depth, a pinch of cumin for warmth. Stir in the parsley if using.
6
Rest 10 minutes before serving so the garlic distributes, then thin with a splash more water if it has tightened.

Notes

Cold water gives a whiter, fluffier sauce than room-temperature water. Make it looser than you think you need — it thickens in the fridge. Keeps 5 days refrigerated; whisk in a spoon of water to bring it back.

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