From Yotam Ottolenghi's kitchen · Nopi, London
shake · nut sauce
★ STARRED KITCHENValley Tahini
From a starred kitchen & national award winner
Ratio
TAHINI 52LEMON JUICE 23WATER 50
Ingredients
- TAHINI52.2 ml
- LEMON JUICE22.5 ml
- GARLIC5 g
- SALT0.5 g
- WATER50 ml
Method
- Pour to the lines in order (bottom → top): TAHINI, LEMON JUICE, WATER.
- Add finishing notes: GARLIC, SALT.
- Cap the jar and shake until emulsified.
Provenance
Jerusalem-born Middle Eastern–Mediterranean cook with London restaurants including Nopi (Michelin) and Ottolenghi delis. James Beard Cookbook Award finalist; vegetable-forward published recipes.
Originally published as Tahini Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
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 MasterClass / Yotam Ottolenghi (published as “Tahini Sauce”). Full citation lives in Provenance.