5 Ingredients or Fewer

Mustardy, Mapley Tahini Sauce

by:
October  2, 2018
5
6 Ratings
Mustardy, Mapley Tahini Sauce
Photo by Julia Gartland
  • Prep time 5 minutes
  • Serves 2/3 cup
Author Notes

Consider this your secret weapon for makeshift fall meals. Drizzle on charred butternut or steamed kale. Toss with cabbage slaw or shaved beets. Serve as a crudités platter dip or use as a salad dressing. Repurpose as a body lotion or—okay, just kidding. —Emma Laperruque

What You'll Need
Ingredients
  • 1/4 cup well-stirred tahini
  • 4 teaspoons cold water
  • 1 tablespoon dijon mustard
  • 1 tablespoon maple syrup
  • 1 tablespoon soy sauce
Directions
  1. Combine all ingredients in a small bowl and whisk with a fork until smooth. Taste and adjust accordingly (more tahini for thickness, soy for salt, maple for sweetness, dijon for spice, water for thinness).
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  • AntoniaJames
    AntoniaJames
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  • NA
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  • Katie
    Katie
Emma Laperruque
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.

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12 Reviews

AntoniaJames
AntoniaJames October 1, 2020
Okay but not great, as drafted. It needs more acid unless, I suppose, one's mustard is particularly sharp, though even then I'm not sure that with the ratio given, that would be enough. I added the juice of half a lemon, which perked it right up. We drizzled it on roasted delicata. ;o)
 
Lauren L.
Lauren L. February 3, 2020
So simple and so delicious!
 
NA
NA November 14, 2019
Perfection on everything!
 
erinrae
erinrae June 25, 2019
Wonderful! I put this over salmon and roasted vegetables—will make lots more.
 
Emma L.
Emma L. June 26, 2019
Mmmm I love the idea of putting it on salmon!
 
Katie
Katie December 4, 2018
How long would this last? And does it need to be kept in the refrigerator? It looks delicious!
 
Emma L.
Emma L. June 26, 2019
Sorry for my delay here, Katie! I would keep it in the fridge; it should last there a couple weeks.
 
Cheryl
Cheryl October 17, 2018
This was good. I would like to try it without the sweetener. I used 1-1/2 tsp agave and think it's not necessary.
 
Quintina
Quintina October 15, 2018
Delicious! My kids say it reminds them of a loaded veggie and pickle sandwich in a seedy bread... and they are kinda right haha
 
Emma L.
Emma L. October 16, 2018
Ha! That makes me want a loaded veggie and pickle sandwich on seedy bread...!
 
Happygoin
Happygoin October 10, 2018
I was looking for something to spiff up steamed kale. This is JUST the ticket. In fact, I’m embarrassed to admit that a good bit of it disappeared due to the cook “testing” it repeatedly. It’s addictive!
 
Emma L.
Emma L. October 10, 2018
Aw, thanks so much! I ate a lot of it while testing, too :)