PANTRYFLEX

shake · nut sauce

★ STARRED KITCHENPrep 5 min

Valley Tahini

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

Yotam Ottolenghi's Valley Tahini, from the published recipe.

Ratio

Ratio by volume: Tahini 52 ml, Lemon Juice 23 ml, Water 50 ml
Tahini 52 mlLemon Juice 23 mlWater 50 ml

Ingredients

  • Tahini — 60 grams paste (52.2 ml)
  • Lemon Juice — 1 1/2 Tbsp (22.5 ml)
  • Garlic — 1 clove crushed
  • Salt — pinch (0.5 g)
  • Water — 3 Tbsp + 1 tsp (50 ml)

Method

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

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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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.

Adapted from a Yotam Ottolenghi recipe (MasterClass / Yotam Ottolenghi).

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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 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 MasterClass / Yotam Ottolenghi (published as “Tahini Sauce”). Full citation lives in Provenance.

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