Recipe by cookiedog
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
Directions See How It's Made
- 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.).