PANTRYFLEX

blend · mayo

NATIONAL AWARD WINNERPrep 10 min

Buttergate Tahini Mayonnaise

Independent adaptation of a publicly published Alon Shaya recipe. Not affiliated with, sponsored by, or endorsed by Alon Shaya.

A base for sandwiches, salads, and dips.

Ratio

Ratio by volume: Tahini 60 ml, Lemon Juice 45 ml, Water 15 ml, Salt 3 ml, Olive Oil 120 ml
Tahini 60 mlLemon Juice 45 mlWater 15 mlSalt 3 mlOlive Oil 120 ml

Ingredients

  • Egg Yolk — 2 large egg yolks
  • Tahini — ¼ cup thick tahini (60 ml)
  • Lemon Juice — 3 Tbsp lemon juice (45 ml)
  • Water — 1 Tbsp water (15 ml)
  • Salt — ½ tsp kosher salt (2.5 ml)
  • Olive Oil — ½ cup EVOO (120 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Buttergate Tahini Mayonnaise wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 3 stars · 3 national awards

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First run is small.

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Provenance

Israeli-born chef and James Beard Best Chef: South winner (2015); leads Saba in New Orleans and Safta in Denver.

Originally published as Tahini Mayonnaise.

Adapted from a Alon Shaya recipe (Alon Shaya / Washington Post).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Alon Shaya / Washington Post (published as “Tahini Mayonnaise”). Full citation lives in Provenance.

Companion jar