Try this Homemade tahini sauce recipe, or contribute your own.
- Carbohydrate 33.7680000285458 g
- Cholesterol 0 mg
- Fat 71.5248000604635 g
- Fiber 16.9920002890224 g
- Protein 25.5312000215828 g
- Saturated Fat 10.0180800084688 g
- Serving Size 1 1 recipe (144g)
- Sodium 15.8400000133904 mg
- Sugar 16.7759997395234 g
- Trans Fat 3.14064000265494 g
- Calories 825 calories
Step-by-step
- I toast the sesame seeds for a couple of minutes in a saucepan on the stove.
- Be careful to have the heat at a minimum level and to constantly stir as the sesame seeds are very small and can burn easily. You can skip the toasting of the seeds as use them raw. I prefer toasting them as under the heat the nutty flavor of the seeds comes out.
- After the seeds have cooled down, I place them in a tall recipient (I use the cup from the hand blender), add the oil and the salt and, with the hand blender I make tahini sauce.
- I keep the blender running for 2-3 minutes, or until I can see that there are no longer any more seeds and it all got mixed together.
Sesame seeds carry the entire structural and aromatic weight of this preparation, containing natural oils that dictate the final viscosity long before the liquid fat is introduced. Selecting seeds that smell sweet rather than acrid ensures the paste tastes clean instead of bitter. Freshly harvested seeds contain higher moisture levels, which can alter how quickly they absorb external fats during processing.
Applying low heat during the brief toasting phase coaxes out volatile aromatic compounds, specifically pyrazines, which generate the characteristic roasted flavor profile without scorching the delicate seed coats. Keeping the burner at minimum while stirring continuously prevents uneven hot spots from forming across the pan surface. Letting the toasted seeds cool completely before blending stops residual heat from degrading the neutral oil upon contact.
Mechanical shearing breaks down the cellular walls of the seeds, releasing internal lipids that emulsify with the added neutral oil to create a homogeneous suspension. Running an immersion blender continuously for two to three minutes in a tall cylindrical container forces the solids into a tight vortex that eliminates grit. Adjusting the ratio of neutral oil alters the thickness, allowing cooks to customize the density for dressings or dips.
Stored in an airtight glass jar in the refrigerator, this homemade paste remains stable for up to two weeks, though the oil may naturally separate over time. Stirring the mixture vigorously restores the smooth emulsion before each use. Ambient temperature storage accelerates lipid oxidation, meaning cold environments preserve the delicate unsaturated fats far longer.
