Disclaimer: I’d eat tahini off of a shoe. Every since I found the creamy, beige, buttery blend of sesame seeds, I’ve been obsessed and haven’t really regretted putting it on anything – vegetable or fruit. However, I think that this sauce hits the nail on the head in such a way that it enhances the base flavor of absolutely everything savory that it graces, and meets the requirements that all sauces should: its creamy, tangy, fresh, adaptable, batchable, and easy. No blender required, no heavy duty kitchen tools. It’s the perfect solution for that quandary of a finishing touch, hence its name, and has become an absolute staple for me. —Jr0717
approximately 1/2 cup
Greek yogurt, Skyr, or other thick, strained yogurt of your choice
citrus juice (lemon and lime have both worked well)
warm water, to thin sauce to desired consistency
fresh cilantro, steams and leaves roughly chopped
In This Recipe
Combine all spices, tahini, and yogurt, adding the citrus juice slowly while stirring to incorporate. The tahini will seize – continue to stir and slowly add the water to achieve your desired consistency**
When the sauce has reached the right consistency, stir in the cilantro. If making the sauce in a big batch, reserve the cilantro until ready to use and serve. Sauce will keep for several days in the refrigerator….if it lasts that long!
**For noodles or shredded slaws/salads, I prefer a slightly thinner consistency to make sure that everything is well-coated. For a drizzle or garnish, I add less water and leave the sauce a bit thicker.