Try this Sesame Tahini Dressing recipe, or contribute your own.
- 1 teaspoon honey
- 1 tablespoons sesame oil
- 1 tablespoon freshly grated ginger
- 1 garlic clove pressed and minced
- 1/4 up rice vinegar
- 2 tablespoons tahini or creamy almond butter
- 2 tablespoons tamari (or soy sauce)
- 1 tablespoons sesame seeds
- 1 teaspoon sriracha sauce (or chili garlic sauce or red peppe
- Carbohydrate 2.0492374988361 g
- Cholesterol 0 mg
- Fat 5.62140000684734 g
- Fiber 0.562765633606554 g
- Protein 0.827798437495762 g
- Saturated Fat 0.795360000972322 g
- Serving Size 1 1 Serving (10g)
- Sodium 0.7253124999435 mg
- Sugar 1.48647186522955 g
- Trans Fat 0.250230000301283 g
- Calories 60 calories
Step-by-step
- Whisk together all of the ingredients for the dressing until creamy.
- Taste and adjust if necessary.
Whisking the sesame oil and tahini together before introducing the rice vinegar establishes the primary emulsion. Pouring acidic liquids into fat too quickly breaks the suspension, yielding an oily layer instead of a cohesive sauce. Freshly grated ginger supplies fine particulates that alter mouthfeel, while pressed garlic releases allicin instantly upon cellular rupture. Grating the ginger on a microplane prevents stringy fibers from disrupting the smooth consistency of the dressing.
Chemical Interaction and Texture Stability
Tahini contains natural sesame solids and suspended oils that readily absorb tamari and rice vinegar through mechanical agitation. The high concentration of fat coats the palate, moderating the sharp heat capsaicin delivers from the sriracha. Honey introduces complex sugars that bind free water molecules, increasing viscosity and preventing rapid phase separation during the thirty-minute rest period.
- Separation occurs if liquids are added faster than the tahini proteins can hydrate; whisk continuously while streaming the vinegar.
- Bitter flavors stem from oxidized sesame paste; verify the tahini smells sweet and nutty before combining.
- Store the mixture in a sealed glass jar for up to five days at four degrees Celsius, re-emulsifying with a vigorous shake before serving.
