Tahini sauce is delicious over just about any grain dish. It will keep three days in your refrigerator and reheats well. You can make it to the consistency you desire.
- 1/4 cup Tahini
- 2 teaspoon white miso garbanzo bean or soy miso
- 1 teaspoon Mitoku sweet brown rice vinegar or brown rice vinegar
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon brown sugar
- 3/4 cup water
In a blender on medium-high speed, blend all ingredients until smooth.
If you have a high-powered blender, like a Vita-mix, you can put it on high and blend until the mixture is thick like heavy cream and warm. Add just enough water to thin to a nice creamy sauce. The only problem with using a Vita-mix for this is that the sauce will tend to be a little frothy, with lots of small bubbles in it. While this doesn't affect flavor, it can give it a less desirable appearance. I, personally, don't mind this but if you do, blend this in your regular blender and transfer it to a small saucepan and finish the process on the stove.
If you prefer to heat it on a stove top, add 5 minutes to preparation time. If you don't have a Vitamix, transfer the sauce to a small saucepan and carefully heat on medium-low until thickened, adding water until you achieve a warm sauce with the consistency of heavy cream. (Nut sauces like to burn, so stir frequently.)
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