Prep 10 mins
Cook 0 mins
This multipurpose sauce gives an Asian twist to ordinary foods. Spread it over salmon, chicken, grilled pork, or shrimp. You could also use it in the middle of a crudites platter. Different brands of Tahini have different thicknesses so add more water if needed to achieve the desired consistency.
- 3⁄4 cup mayonnaise
- 1⁄4 cup tahini (stir together if oil and nut butter have separated)
- 1 teaspoon soy sauce, plus more as needed
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 1⁄2 teaspoons peeled and finely chopped fresh ginger
- 2 teaspoons honey
- 2 tablespoons water, plus more as needed
- 1⁄2 teaspoon fresh lime juice, plus more as needed
- Combine the mayonnaise, tahini, the 1 teaspoons soy sauce, the vinegar, sesame oil, ginger, honey, the 2 tablespoons water and the 1/2 teaspoons lime juice in the bowl of a food processor fitted with the steel blade and process until smooth.
- Add more water if necessary.
- Season with more soy sauce and lime juice to taste.
- Refrigerate in an airtight container until ready to use.
- The sauce will keep, covered and refrigerated, for 2 to 3 weeks.
- (The sauce will thicken over time, so adjust the consistency with more water if necessary. The flavor will also mellow over time, so adjust the seasonings if necessary.).