From Stephanie Izard's kitchen · Girl & the Goat, Chicago
blend · dressing
NATIONAL AWARD WINNERSablepoint Citrus-Honey
From a national-award-winning chef
Ratio
TAHINI 120WATER 120TAMARI 15HONEY 8CIDER VIN 15LEMON JUICE 15
Ingredients
- TAHINI120 ml
- WATER120 ml
- GARLIC5 g
- TAMARI15 ml
- HONEY7.5 ml
- CIDER VIN15 ml
- LEMON JUICE15 ml
- SAMBAL7.5 ml
- SALTto taste
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Chicago chef of Girl & the Goat; James Beard Outstanding Chef, Best Chef: Great Lakes, and Top Chef winner. American cooking with Asian and Mediterranean accents across Goat, Duck Duck Goat, and related kitchens.
Originally published as Tahini Dressing.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Stephanie Izard (published as “Tahini Dressing”). Full citation lives in Provenance.