Fast and Foolproof Lemon—Tahini Sauce
This incredibly simple, delicious sauce is great with Hibachi Souvlaki (p. 164), Turkish Stuffed Eggplant with Spicy Lamb and Rice (p. 280), and good ol’ falafel sandwiches. Double the batch for parties and backyard barbecues (it’s great on lamb burgers and grilled merguez sausage, too). It keeps well in the refrigerator for a couple of weeks.
Recipe information
Yield
makes 1 cup
Ingredients
1/3 cup tahini
2 garlic cloves, minced
Juice of 2 lemons (about 6 tablespoons)
1/4 cup olive oil
Salt
Preparation
Place the tahini, garlic, lemon juice, and 1/4 cup of water in a blender and blend for about 1 minute. With the motor running, drizzle in the olive oil. Add salt to taste and adjust the consistency with a little more water, if necessary.
From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.
Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
