Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam
Sesame tahini garlic sauce served
Rich and nutty tahini sauce with roasted garlic

Creamy tahini & garlic sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
Tahini, or sesame paste, is thick and tart on its own, but in this recipe it undergoes a culinary magic trick. Under the influence of lemon juice and water, the dark, oily cream lightens and becomes airy. The addition of roasted garlic tames the intensity of the sesame, resulting in a sauce that is at once nutty, creamy, and piquant – a perfect accompaniment to roast vegetables.
🕒 Prep Time 10 mins
🍳 Cook Time 5 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 225 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Small frying pan for roasting garlic
  • Whisk or fork for mixing
  • Medium mixing bowl
  • Lemon squeezer

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Peel the garlic cloves, and dice very finely or crush with a garlic press.

Tip: The pulpier the garlic, the better its flavour will distribute in the oil, and there won't be distracting pieces.
2 ✓

Heat the olive oil in a small frying pan over a medium heat. Toss in the garlic, and roast, stirring continuously, for 1-2 minutes until it just starts to yellow and the aroma rises.

Tip: Pay close attention, because garlic can burn in moments, which would make the whole sauce bitter. If it starts to brown, remove from the heat immediately!
3 ✓

Pour the tahini into a bowl, and drizzle in the lemon juice. Start mixing: the mass will first seize up, becoming chunky and hard – don't panic, this is part of the process.

Tip: This 'seizing' indicates the citric acid has reacted with the proteins. Adding water loosens this bond.
4 ✓

Add the cold water tablespoon by tablespoon, whilst mixing continuously. Continue until the sauce lightens and reaches a cream-thick, runny but creamy consistency.

Tip: Cold water helps emulsify the fat, meaning you get a stable, uniform cream that doesn't split.
5 ✓

Stir the roasted garlic with its oil into the sauce, then season with salt and pepper.

Tip: The oil in which the garlic roasted is full of aroma, definitely don't leave it in the pan!
6 ✓

Taste: if it feels too rich, loosen with a little more water, if under-salted, add more. Let it stand for 10 minutes before serving for the flavours to meld.

Tip: During resting the starch and fibres may absorb more moisture, so it's worth stirring again before serving.

Recipe FAQ

Why did the tahini clump from the lemon juice?
This is a completely natural reaction. When the oil content of tahini meets the watery acid of lemon juice, it suddenly thickens the cream. Just keep adding water, and it will become smooth again!
Can I use toasted sesame oil?
Not recommended, as the taste is too intense. Tahini carries the sesame flavour itself, which is best complemented by the softness of olive oil.

Ingredients

  • 100 g Tahini (sesame paste, stirred)
  • 2 tbsp Fresh lemon juice
  • 3 cloves Garlic
  • 50 ml Cold water (or as needed)
  • 1 tbsp Extra virgin olive oil
  • 0.5 tsp Salt
  • 0.25 tsp Ground black pepper