blend · nut sauce
NATIONAL AWARD WINNERPrep 10 minCoralcourt Tahini
Independent adaptation of a publicly published Ana Sortun recipe. Not affiliated with, sponsored by, or endorsed by Ana Sortun.
Tahini from a national-award-winning chef.
Ratio
Ingredients
- Tahini — 1/4 cup tahini (60 ml)
- Olive Oil — 1/4 cup extra-virgin olive oil (60 ml)
- Cumin — 3/4 tsp ground cumin (3.75 ml)
- Garlic — 3/4 tsp chopped garlic (about 1 clove) (3.75 ml)
- Lemon Juice — 1 tsp freshly squeezed lemon juice (5 ml)
- Salt — Salt (2 g)
- Pepper — pepper (0.5 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Coralcourt Tahini 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:
3 kitchens · 4 stars · 3 national awards
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- Sumacquay AioliNATIONAL AWARD WINNER
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Ana Sortun works in Eastern Mediterranean / Turkish-inspired at Oleana; credentials include James Beard Best Chef: Northeast 2005 (Oleana).
Originally published as Tahini Sauce.
More from this kitchenFAQ
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 Ana Sortun / SPICE via CBS News The Dish (published as “Tahini Sauce”). Full citation lives in Provenance.