5 Ingredients or Fewer

Mustardy, Mapley Tahini Sauce

October  2, 2018
6 Ratings
Photo by Julia Gartland
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

  • Prep time 5 minutes
  • Serves 2/3 cup
Ingredients
  • 1/4 cup well-stirred tahini
  • 4 teaspoons cold water
  • 1 tablespoon dijon mustard
  • 1 tablespoon maple syrup
  • 1 tablespoon soy sauce
In This Recipe
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).

See what other Food52ers are saying.

  • AntoniaJames
    AntoniaJames
  • Lauren Lever
    Lauren Lever
  • NA
    NA
  • erinrae
    erinrae
  • Katie
    Katie
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.

12 Reviews

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. February 3, 2020
So simple and so delicious!
 
NA November 14, 2019
Perfection on everything!
 
erinrae June 25, 2019
Wonderful! I put this over salmon and roasted vegetables—will make lots more.
 
Author Comment
Emma L. June 26, 2019
Mmmm I love the idea of putting it on salmon!
 
Katie December 4, 2018
How long would this last? And does it need to be kept in the refrigerator? It looks delicious!
 
Author Comment
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 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 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
 
Author Comment
Emma L. October 16, 2018
Ha! That makes me want a loaded veggie and pickle sandwich on seedy bread...!
 
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!
 
Author Comment
Emma L. October 10, 2018
Aw, thanks so much! I ate a lot of it while testing, too :)