Make Ahead

Walnut Tahini Sauce

May  4, 2014
Author Notes

This sauce is so versatile and so darn delicious, I want to drink it. It's great on salads (of course), drizzled on fish or chicken, paired with a grilled steak, or partnered with roasted vegetables. Pretty soon, you’ll find yourself making a weekly batch. —Jana McMahon

Test Kitchen Notes

Toasted walnuts, walnut oil, and tahini build nutty depth in this salad dressing (which doubles as a sauce). Braggs Aminos functions as the umami secret ingredient, though tamari soy sauce is a fine substitute and will add the same pleasant savoriness. —Letty Flatt

  • Makes 2 to 3 cups
  • 1 clove garlic
  • 1/2 cup walnut oil
  • 3/4 cup olive oil
  • 1/4 cup tahini
  • 1/4 cup roasted walnuts
  • 1/4 cup Bragg's Aminos
  • 1 lemon, juiced (I like Meyer lemons if I can get them)
  • 2 tablespoons cider vinegar
In This Recipe
  1. Add garlic, walnuts, and olive oil to your blender, Vitamix, or food processor. Blend until the garlic is well minced.
  2. Add remaining ingredients and blend until well incorporated and smooth. If you want a more dressing-like consistency, add another 1/4 cup of olive oil. Add sea salt to taste.
  3. Store the mixture in a jar or container. It will keep 2 weeks in the refrigerator, but I doubt it will last that long.

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