🥘 Ingredients
- tahini 0.67 cup
- large lime 2 ½ tbsp
- rice vinegar 2 tbsp
- soy sauce or tamari 2 tbsp
- toasted sesame oil 0.5-1.5 tbsp
- agave nectar or maple syrup 1 ½ tbsp
- piece fresh ginger 2 ½ inch
- garlic cloves 3
- ice water 4 tbsp
- Kosher
📝
I love the roasty flavor of toasted sesame oil in this and prefer to use 1 1/2 tbsp, but you can omit it if you want a less rich sauce. If you have a 16-ounce (500 mL) or larger wide-mouth jar, you can make the sauce directly in the jar and then store it in the fridge.
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1Prepare: tahini , large lime , rice vinegar , soy sauce or tamari , toasted sesame oil , agave nectar or maple syrup , piece fresh ginger , garlic cloves , ice water , Kosher salt.
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2In a bowl (see Note 2), combine the tahini, lime juice, vinegar, soy sauce, sesame oil if using, agave, ginger, and garlic. Whisk well until it becomes stiff.
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3Now add the ice water 1 tbsp at a time, and keep whisking and adding more water until the sauce is thick but pourable. For more tang, add more lime juice or vinegar; for more sweetness, add more agave; for more salty notes, add a pinch of kosher salt or dash of soy sauce.
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4Store in a labeled jar or airtight container in the fridge for about 1 week.