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Honey-ginger tahini sauce served
Smooth and savoury tahini dressing with a kick of ginger and honey

Creamy honey and ginger tahini dressing

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
This sauce is a celebration of 'umami' (the fifth taste). The deep, salty-nutty base of soy sauce and tahini is lifted by the sweetness of honey and the heat of ginger. It's so versatile it works equally well as a salad dressing, pasta sauce or Asian-style dip. Tahini (sesame paste) is the plant-based alternative to cream here: making the dish creamy without dairy.
🕒 Prep Time 10 mins
⌛ Total Time 10 mins
🍽️ Servings 4 servings
🔥 Calories 200 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Mixing bowl
  • Whisk
  • Grater

Allergen Information

⚠️ Sesame
⚠️ Soya
⚠️ Gluten

Instructions

1 ✓

Preparation: Finely grate the ginger and garlic.

Tip: Leave the fibres on the grater, use only the pulp so the sauce remains smooth.
2 ✓

Mixing: In a bowl, work together the tahini, honey, lemon juice and soy sauce with the spices. You will get a thick mass.

Tip: Tahini tends to settle in the jar. Always stir thoroughly in the original packaging before taking some out!
3 ✓

Emulsifying: Gradually add water in small amounts while stirring constantly. The mass will first be lumpy, then suddenly smooth out and lighten.

Tip: This is the miracle of physics: water incorporates between fat droplets, creating a stable cream.
4 ✓

Finishing: Stir in the olive oil at the end for a shinier texture. Taste and salt if needed.

Tip: Oil is added at the end so as not to break the emulsion.

Recipe FAQ

What if it's too thick in the fridge?
Tahini sets in the cold. Add a little warm water and stir before serving.
Can I replace the soy sauce?
With Tamari sauce (gluten-free) or coconut aminos, yes. Salt alone would be insufficient, you need the umami flavour.

Ingredients

  • 100 g Tahini (stirred before measuring!)
  • 10 g Fresh ginger
  • 2 tbsp Honey
  • 30 ml Fresh lemon juice
  • 2 ml Soy sauce
  • 1 clove Garlic
  • 50 ml Water (cold)
  • 1 tbsp Olive oil
  • 1 pinch Salt