Once you know the secret to making this deceptively simple Creamy Tahini Sauce with a herb oil, you'll never want to make a simple sauce again! This is the super effective way you can really wow your guests or partner with just a few easy ingredients and a bit of table theatrics!
Have you ever been to a restaurant, or watched a cheffy cooking show and they show a creamy sauce 'split' with a herb oil and wondered how to get that gorgeous effect too? It looks so lovely being poured out, with that luscious creamy background and a glossy shiny green oil shimmering over the top. This is the (not so) secret how you can create that creamy pretty patterned look with healthy and delicious ingredients.
If you're pressed for time and just want a simple creamy herb tahini sauce, check out my Green Lemon & Herb Tahini Sauce recipe. It's just as tasty but comes together in just one step. Both this version and the simple version are absolutely delicious poured over these Vegan Pea Fritters, or these Zucchini White Bean Fritters (Gluten-Free) or why not use as a fancy dipping sauce for my favourite Crispy Air Fried Oyster Mushroom Wings?
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🌿Ingredients
Really this recipe is two recipes in one, so I have split the recipe ingredients into the Herb Oil componenents and the Creamy Tahini Dressing component.
For the Herb Oil
- Fresh Herbs: soft herbs such as parsley, dill, cilantro/coriander, chives and basil are all good candidates for making herb oil. You can choose one single herb, or a combination.
- Fresh lemon Juice: for a little added tang.
- Garlic clove. (NB, omit if you are using chives or garlic chives as they already have a strong allium taste).
- Good Quality Extra Virgin Olive Oil
- A pinch of salt.
For the Creamy Tahini Dressing
- Tahini - this is purely made from crushed and ground sesame seeds.
- Lemon Juice- for tangy delicious flavor.
- Pinch of Cumin- optional but I like how it helps bring out the nuttiness in the tahini.
- Garlic Clove- just one- for delicious garlic flavor.
- A little maple syrup or sugar- tahini can taste a little bitter to some people, so add a tiny bit of maple syrup as needed.
- Sea Salt- to taste.
- Warm Water- when blended with tahini it helps create a lovely creamy runny sauce.
See recipe card for quantities.
👩🍳Instructions
Follow these steps for a gorgeous two tone Herb Oil and Creamy Tahini Dressing you'll want to pour on everything.
1. Make the Herb Oil: Combine all the herbs, lemon juice, oil and salt in a high speed blender. Blitz until super smooth.
2. If you need to add more oil, add bit by bit until you have a gorgeous green oil. If you wish for a smoother more refined oil, filter it into a jar using a fine cheesecloth. Wash the blender thoroughly before the next step.
3. Make the creamy tahini dressing by adding tahini, garlic, lemon juice and water with a pinch of cumin and salt.
4. Blend in a high-speed blender until creamy. Tahini can vary in how thick it is, so careully add more water until you get to the desired consistency.
Hint: For a pure herb-infused oil without any 'bits' in it, filter the oil through cheesecloth or coffee filter into a clean dry jar.
To serve, add the creamy tahini mixture to a pretty jug. Add a teaspoon of the herb oil to the top of the tahini and stir once, gently. As you pour the herb oil will combine with the tahini sauce and create pretty patterns and swirls.
Alternatively you can use as a dipping sauce by addint the tahini sauce to a wider pot, then gently swirling a teaspoon of the oil over the top.
🌶️Substitutions & Variations
Here are some other fresh herb combinations and serving ideas you might like to try:
- Choose to just use the herb oil over risottos and soups.
- Create a creamy cheesy sauce such as this Easy Vegan Bechamel Sauce and use parsley oil or wild garlic oil and pour over cauliflower or broccoli.
- For 'pure' infused oils, which retain more of the herbs essence, omit the garlic and use a neutral oil such as avocado oil or sunflower oil.
- For a zesty salad dressing that's great on green salads, choose a blend of mint, tarragon and coriander.
- Basil oil is particularly delicious over ripe tomato salads or over a fresh tomato pasta as an attractive garnish.
- Wild garlic oil: Omit the garlic clove in the oil as it is already very garlicky. Blend stems and all, but make sure the wild garlic is very clean and has been patted dry.
🔪Equipment
You will need a good high-powered blender to make this creamy tahini dressing with herb oil.
I suggest first making the herb oil, as it needs to look very clean. Then wash out your blender and make the creamy tahini dressing.
🫙Storage
Store the separate two sauces in an airtight container in the refrigerator. The oil might crystalise or become a little thick when cold, simply allow it to come to room temperature.
Both dressings are good for up to a week in the fridge. I do not suggest freezing the tahini component of this dressing, however freezing excesss herb oil in ice cube trays is a great way of preserving a glut of herbs. Pop one out at a time and use it in cooking.
Top tip
This recipe is best created with fresh soft herbs. Woody herbs such as rosemary and thyme need to be heat infused with the oil which creates a different flavor profile.
Make your own Condiments!
Love to dip, drizzle and sprinkle?
More Great Salad ideas
Delicious salads to try:
📖 Recipe
Creamy Tahini Sauce with Herb Oil
Equipment
- 1 high speed blender
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
Herb OIl
- 20 g (1 cup) fresh herbs (eg parsley, mint, dill)
- 75 ml (⅓ cup) olive oil
- 30 ml (⅛ cup) lemon juice
- 1 clove garlic (optional)
- 1 teaspoon sea salt (to taste )
Instructions
Herb Oil
- Use clean fresh herbs that have been patted dry thoroughly. Remove any large woody stems. (soft stems can be kept and blended)
- Choose either one variety of herb, or combine different herbs to taste.
- In a blender combine herbs, oil, salt, garlic if using and lemon juice.
- Blend thoroughly until smooth.
- If you want a herb oil with no particles in it, strain the oil through cheese cloth or a coffee filter.
- Put into a clean jar or bottle. Wash out your blender thoroughly before making the tahini sauce.
Creamy Tahini Sauce
- Before pouring out your tahini, mix it thoroughly with a long teaspoon to ensure the oil and tahini is well blended.
- In the jar of your blender add tahini, optional cumin, garlic, optional sweetener, salt, lemon juice and water.
- Blend until creamy. Some tahini is thicker than others and will require more water. Add bit by bit, blending each time until you reach the desired pourability.
To serve
- Pour the tahini sauce into a jug. Add a teaspoon of the herb oil to the top of the tahini sauce and stir once gently.
- Pour over your salad, fritters or roasted veggies. The sauce will combine prettily with the oil as it pours creating a lovely marbled effect.
Notes
- Choose to just use the herb oil over risottos and soups.
- Create a creamy cheesy sauce such as this Easy Vegan Bechamel Sauce and use parsley oil or wild garlic oil and pour over cauliflower or broccoli.
- For 'pure' infused oils, which retain more of the herbs essence, omit the garlic and use a neutral oil such as avocado oil or sunflower oil.
- For a zesty salad dressing that's great on green salads, choose a blend of mint, tarragon and coriander.
- Basil oil is particularly delicious over ripe tomato salads or over a fresh tomato pasta as an attractive garnish.
- Wild garlic oil: Omit the garlic clove in the oil as it is already very garlicky. Blend stems and all, but make sure the wild garlic is very clean and has been patted dry.
Jocelyn Glendinning says
This sauce is a delicious accompaniment to any fritters