Meet Mapley, Mustardy Tahini Sauce. Its name lists three—of four—ingredients. Add soy sauce and water, stir, and that’s it. You can add more tahini if you want a thicker version for a crudités platter. Or more water if you’d like it thinner for a dressing.
This recipe was developed in the interest of not making a recipe. Because we all have those nights (also known as Monday and, ahem, Tuesday, Wednesday, Thursday, Friday) when you don’t want to be roasting something while sautéeing something while chopping something while, uh, wait, what was that timer for? That’s when this comes in handy.
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Here’s the cheat sheet: fall vegetable + tahini sauce + something hearty = lunch or dinner.
Garlicky, sautéed kale + sauce drizzle + runny egg
Shaved beets + sauce toss + walnuts and crumbled feta
Shaved Brussels sprouts + sauce toss + torn croutons
ABC Kitchen's Butternut Squash on Toast
Even more than its ease, I love the way that its ingredients contrast each other: nutty, rich tahini against sharp, spicy mustard; salty, funky soy against caramely, sweet maple. Add all this up and you have a well-rounded, highly seasoned condiment that makes any vegetable seem purposeful and confident.
The sauce keeps dreamily in the fridge—that’s where I’ll be keeping batch after batch from now until springtime.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.