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.
Servings: 3 cup
- 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.)
Calories: 143kcal | Carbohydrates: 10g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 160mg | Potassium: 92mg | Fiber: 1g | Sugar: 4g | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg