PANTRYFLEX

blend · dressing

NATIONAL AWARD WINNERPrep 10 min

Sablepoint Citrus-Honey

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

Stephanie Izard's Sablepoint Citrus-Honey, from the published recipe.

Ratio

Ratio by volume: Tahini 120 ml, Water 120 ml, Tamari 15 ml, Honey 8 ml, Cider Vinegar 15 ml, Lemon Juice 15 ml, Sambal 8 ml
Tahini 120 mlWater 120 mlTamari 15 mlHoney 8 mlCider Vinegar 15 mlLemon Juice 15 ml

Ingredients

  • Tahini — 1/2 cup (120 ml)
  • Water — 1/2 cup (120 ml)
  • Garlic — 1 clove
  • Tamari — 1 Tbsp (15 ml)
  • Honey — 1/2 Tbsp (7.5 ml)
  • Cider Vinegar — 1 Tbsp (15 ml)
  • Lemon Juice — 1 Tbsp (15 ml)
  • Sambal — 1/2 Tbsp (7.5 ml)
  • Salt — to taste

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Sablepoint Citrus-Honey 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 · 6 stars · 4 national awards

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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.

Adapted from a recipe published by Stephanie Izard in Stephanie Izard.

More from this kitchen

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 — 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 Stephanie Izard (published as “Tahini Dressing”). Full citation lives in Provenance.

Companion jar