Tahini Sauce

Name: Tahini Sauce
Prep time: 10 min
Total time: 10 min
Yield: 120 ml
Cuisine: Middle Eastern
Ingredients: 60 ml Tahini; 60 ml Olive Oil; 3.75 ml Cumin; 3.75 ml Garlic; 5 ml Lemon Juice; 2 g Salt; 0.5 g Pepper

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

Tahini 60 mlOlive Oil 60 mlCumin 4 mlGarlic 4 mlLemon Juice 5 ml

Ingredients

Tahini — 60 ml
Olive Oil — 60 ml
Cumin — 3.75 ml
Garlic — 3.75 ml
Lemon Juice — 5 ml
Salt — 2 g
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.

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 / SPICE via CBS News The Dish).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. 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.