shake · dressing
NATIONAL AWARD WINNERPrep 5 minLemonstreet Tahini
Independent adaptation of a publicly published Chris Shepherd recipe. Not affiliated with, sponsored by, or endorsed by Chris Shepherd.
For greens, grains, and roasted vegetables.
Ratio
Ingredients
- Tahini — 2 Tbsp sesame paste (30 ml)
- Water — 2 Tbsp water (30 ml)
- Lemon Juice — 1 Tbsp fresh lemon juice (15 ml)
- Garlic Powder — ½ Tbsp garlic powder (7.5 ml)
- Salt — salt (2 g)
- Pepper — black pepper (0.5 g)
Method
- Pour to the lines in order (bottom → top): Tahini, Water, Lemon Juice, Garlic Powder.
- Add finishing notes: Salt, Pepper.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
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First run is small.
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Provenance
Houston chef of Underbelly and later Georgia James / UB Preserv lineage; James Beard Best Chef: Southwest 2014. Vietnamese–Korean diaspora flavors of Houston’s Gulf Coast pantry.
Originally published as Tahini Sauce.
More from this kitchenFAQ
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?
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 Chris Shepherd / Alaska Seafood (sole/flounder sabich) (published as “Tahini Sauce”). Full citation lives in Provenance.