Tahini Remoulade

Name: Tahini Remoulade
Prep time: 5 min
Total time: 5 min
Yield: about 2½ cups (600 ml)
Cuisine: Middle Eastern
Ingredients: 1 1/4 cup plain Greek yogurt (300 ml) Yogurt; 1 cup tahini, room temperature (240 ml) Tahini; 1/4 cup fresh lemon juice (60 ml) Lemon Juice; 1/4 cup minced cornichons (60 ml) Cornichon; 1/4 cup drained and rinsed small capers (60 ml) Capers; 2 Tbsp chopped dill (30 ml) Dill; about 3 chiles (20 g) Chile; 2 garlic cloves, minced Garlic; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DIP · SEAFOOD & FRIED VEGETABLES

A dip for seafood & fried vegetables.

Ana Sortun's tahini remoulade for seafood & fried veg.

On the jar

TAHINI

Method: shake
Yield: about 2½ cups
Ingredients: 10
Jar batch: 0.4× recipe

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Ratio

YOGURT 300 mlTAHINI 240 mlLEMON JUICE 60 ml

Ingredients

Yogurt1 1/4 cup plain Greek yogurt (300 ml)
Tahini1 cup tahini, room temperature (240 ml)
Lemon Juice1/4 cup fresh lemon juice (60 ml)
Cornichon1/4 cup minced cornichons (60 ml)
Capers1/4 cup drained and rinsed small capers (60 ml)
Dill2 Tbsp chopped dill (30 ml)
Chileabout 3 chiles (20 g)
Garlic2 garlic cloves, minced
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): YOGURT, TAHINI, LEMON JUICE.
Shake-to-line (dashed marks): add CAPERS. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: 1½ CORNICHONS.
Season to finish: DILL (about 1 Tbsp), CHILE (¾ chile), GARLIC (¾ clove), SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

3 kitchens · 3 national awards

Tahini RemouladeNATIONAL AWARD WINNEROn the jar: TAHINI
Scallion-Garlic-Cayenne RemouladeNATIONAL AWARD WINNEROn the jar: HOMEMADE
Scallion Lemon RemouladeNATIONAL AWARD WINNEROn the jar: TARTAR
Cajun RemouladeNATIONAL AWARD WINNEROn the jar: CAJUN REMOUL

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Provenance

Ana Sortun works in Eastern Mediterranean / Turkish-inspired at Oleana; credentials include James Beard Best Chef: Northeast 2005 (Oleana).

Adapted from a Ana Sortun recipe (Ana Sortun / Food & Wine).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.4× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Ana Sortun / Food & Wine (published as “Tahini Remoulade”). Full citation lives in Provenance.

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