Lemon-Tahini Sauce
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
48
Spice
59
Sweetness
56
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Sesame Tahini4 large
Garlic (cloves)5 tbsps
Lemon Juice (freshly squeezed)6 tbsps
Water3 tsp
Salt (to taste)1 tsp
Cayenne (optional)Directions:
1
Holding the parsley in a bunch, trim off and discard an inch or so from the bottom of the stems
2
Cut the bunch crosswise into thirds
3
Place in a colander, rinse, and drain
4
Bounce the colander up and down to shake off excess water
5
Place the tahini, parsley, garlic, 4 tablespoons lemon juice, and 2 tablespoons water into the bowl of a food processor
6
Blend well, scraping down the sides of the bowl as needed and adding enough additional water and/or lemon juice to create a sauce with a smooth, pourable consistency and a nice puckery taste
7
(The amount of liquid you'll need to add will depend upon the thickness of the tahini and how much water adhered to the parsley
8
) Add the salt and cayenne (if using)
9
Refrigerate until needed, for up to 1 week
10
Holding the parsley in a bunch, trim off and discard an inch or so from the bottom of the stems
11
Cut the bunch crosswise into thirds
12
Place in a colander, rinse, and drain
13
Bounce the colander up and down to shake off excess water
14
Place the tahini, parsley, garlic, 4 tablespoons lemon juice, and 2 tablespoons water into the bowl of a food processor
15
Blend well, scraping down the sides of the bowl as needed and adding enough additional water and/or lemon juice to create a sauce with a smooth, pourable consistency and a nice puckery taste
16
(The amount of liquid you'll need to add will depend upon the thickness of the tahini and how much water adhered to the parsley
17
) Add the salt and cayenne (if using)
18
Refrigerate until needed, for up to 1 week