Tahini Sauce

Ingredients

• 120 gtahini
• 60 mllemon juice
• 2 clovesgarlic
• 80 mlcold water
• 2 tbspolive oil
• to tastefine sea salt

Method

1. Begin by peeling 2 cloves of garlic. Use a mortar and pestle to pound the garlic into a fine paste. This will release the garlic's essential oils, giving the sauce a robust flavor. If you prefer, you can also use a small food processor for this step, pulsing until the garlic is finely minced.
2. Add 120 g of tahini to the mortar or food processor. Gradually incorporate 60 ml of lemon juice, mixing continuously. The mixture will initially seize up and thicken, which is normal. Continue stirring until it becomes smooth and creamy, indicating that the tahini has emulsified with the lemon juice.
3. Slowly add 80 ml of cold water to the tahini mixture, a little at a time, stirring continuously. The sauce will lighten in color and become more fluid. Stop adding water once you achieve a smooth, pourable consistency that coats the back of a spoon without being too runny.
4. Drizzle in 2 tablespoons of olive oil while stirring the mixture. The oil will add richness and a glossy finish to the sauce. Ensure it is fully integrated before proceeding to the next step.
5. Season the sauce with fine sea salt to taste. Start with a small pinch and mix well, then taste by dipping a piece of bread into the sauce. Adjust the salt until the flavors are balanced, enhancing the nutty tahini and bright lemon notes.
6. Allow the sauce to rest for about 10 minutes at room temperature. This brief resting period allows the flavors to meld together, resulting in a more harmonious taste. Serve the tahini sauce cool, either as part of a mezze spread or as a versatile accompaniment to various dishes.