PANTRYFLEX

On the jar: Stonemill Tahini Remoulade

shake · remoulade

NATIONAL AWARD WINNERPrep 5 min

Tahini Remoulade

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

Tahini Remoulade from a national-award-winning chef.

Ratio

Ratio by volume: Yogurt 300 ml, Tahini 240 ml, Lemon Juice 60 ml, Cornichon 60 ml, Capers 60 ml, Dill 30 ml
Yogurt 300 mlTahini 240 mlLemon Juice 60 mlCornichon 60 mlCapers 60 mlDill 30 ml

Ingredients

  • Yogurt — 300 ml
  • Tahini — 240 ml
  • Lemon Juice — 60 ml
  • Cornichon — 60 ml
  • Capers — 60 ml
  • Dill — 30 ml
  • Peperoncini — 20 g
  • Garlic — 10 g
  • Salt — 2 g
  • Pepper — 0.5 g

Method

  1. Pour to the lines in order (bottom → top): Yogurt, Tahini, Lemon Juice, Cornichon, Capers, Dill.
  2. Add finishing notes: Peperoncini, Garlic, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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 / Food & Wine).

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FAQ

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 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 / Food & Wine (published as “Tahini Remoulade”). Full citation lives in Provenance.

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