Author Notes: Consider this your secret weapon for makeshift fall meals. Drizzle on charred butternut or steamed kale. Toss with cabbage slaw or shaved beets. Serve as a crudités platter dip or use as a salad dressing. Repurpose as a body lotion or—okay, just kidding. —Emma Laperruque
Serves: 2/3 cup
Prep time: 5 min
Ingredients
-
1/4
cup well-stirred tahini
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4
teaspoons cold water
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1
tablespoon dijon mustard
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1
tablespoon maple syrup
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1
tablespoon soy sauce
Directions
- Combine all ingredients in a small bowl and whisk with a fork until smooth. Taste and adjust accordingly (more tahini for thickness, soy for salt, maple for sweetness, dijon for spice, water for thinness).
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Photo by Julia Gartland
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Photo by Julia Gartland