Creamy Tahini Sauce with Herb Oil

Herb and Tahini Sauce in a pot ready to pour. There is herb oil next to it.

5 from 1 vote

Creamy Tahini Sauce with Herb Oil

Creamy tahini dressing split with a fresh herb oil makes the most delicious sauce to dip, drizzle and pour over veggies, fritters and fries.

Prep Time5

Cook Time5

Total Time10

Course: Condiment

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: portions

Calories: 205kcal

Author: Louise-Claire Cayzer

Equipment

1 high speed blender

Ingredients

Herb OIl

20 g fresh herbs eg parsley, mint, dill
75 ml olive oil
30 ml lemon juice
1 clove garlic optional
1 teaspoon sea salt to taste

Tahini Sauce

100 g tahini
30 ml lemon juice approx half a lemon
1 clove garlic clove
1 teaspoon sea salt or to taste
½ teaspoon cumin
80 ml warm water add mrore as needed to desired consistency
½ teaspoon maple syrup or sugar or to taste

Metric - American

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

TROUBLE SHOOTING:

TAHINI SAUCE:

Some tahini is very thick and comes with a layer of oil that has separated from the sesame solids. Use a long teaspoon or chopstick to reach to the bottom of the jar and stir it well before using.

You might need to add more warm water to the tahini sauce when blending. It can also thicken up after a while in the fridge, so add a little water and stir to blend before serving if it has been in the fridge.

HERB OIL:

The oil recipe makes more than you might use in combination with the tahini sauce. It's super delicious just as is spooned over veggies or in a salad .

OTHER WAYS TO USE and CHANGE THE RECIPE:

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.

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