Garlic Tahini Sauce

Name: Garlic Tahini Sauce
Total time: 10 min
Yield: 1 servings
Cuisine: Middle Eastern
Ingredients: 1 garlic clove, cut in half, green shoots removed; Salt to taste; 0.33 cup sesame tahini; 2 tablespoons fresh lemon juice; Aleppo pepper or red pepper flakes for sprinkling; 0.33 cup water

10m

Serves 1

https://cooking.nytimes.com/recipes/1017913-garlic-tahini-sauce

Garlic Tahini Sauce

https://cooking.nytimes.com/recipes/1017913-garlic-tahini-sauce

10m

Serves 1

Directions

1In a mortar and pestle, mash the garlic clove to a purée with a generous pinch of salt.
2Transfer the garlic purée to a bowl and whisk in the sesame tahini.
3Whisk in the lemon juice, beginning with the smaller amount, noting that the mixture will stiffen up.
4Gradually whisk in up to 1/3 cup water until the sauce has the consistency of thick cream or runny yogurt.
5Taste and adjust salt as needed.
6Sprinkle in Aleppo pepper or red pepper flakes.

Ingredients

1 garlic clove, cut in half, green shoots removed
Salt to taste
0.33 cup sesame tahini
2 tablespoons fresh lemon juice
Aleppo pepper or red pepper flakes for sprinkling
0.33 cup water

Equipment

mortar and pestlebowlwhisk

Tips

The sauce will keep in the refrigerator for a few days but is best made just ahead, because the taste of garlic grows stronger over time.
To cut the bitterness of the raw garlic, you can soak it crushed in lemon juice for 10-20 minutes, then strain it out and use the infused lemon juice.

Garlic Tahini Sauce

Garlic Tahini Sauce

Directions

Ingredients

Equipment

Tips

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