About this Recipe
This sauce, a longtime mainstay of hippie health food restaurants, has a remarkable ability to transform even the simplest plate of steamed vegetables into a nutritious feast. Thick, sour, salty, probiotic, and full of umami (and protein) it brings an awful lot to the table. Use it as a dipping sauce, a dressing, or the base for more ambitious condiments — hot sauce is a great addition, or chopped fermented pickles, or fresh herbs like parsley or cilantro. There’s almost nothing this sauce can’t do.
Besides adding a huge flavor boost, this sauce is one-stop shopping for complete protein (if the miso is made from soybeans), healthy fat, and powerful antioxidants. Sesame can fight infection, inflammation, and even diabetes and cancer. Miso is a valuable source of fiber, and may benefit everything from your heart to your gut to your blood sugar levels. By keeping this sauce uncooked, you’re also keeping the good bacteria in your miso alive, which may boost your immunity.
Note: Make sure the tahini is thoroughly homogenized before using; if oil has separated, stir it back in.
1 cup Yield
- 1/2 cup (120 ml) tahini
- 1/2 cup (120 ml) miso, any type you like, but a smooth texture is preferable here
- 1 juice of 1 lemon
Step 1Mix the tahini, miso, and lemon juice together in a bowl. If you’re moved to make extra, good choice! It will store well in the fridge, in a covered container, for several weeks
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