Tahini Miso Turmeric Sauce
If you like tahini, I can’t recommend this sauce enough. If something were to happen and I couldn’t eat mayo again, this would be my new go-to condiment. Like I said above, it’s really versatile, you won’t have any problems finding uses for it!
makes more than 1 cup
takes 10 minutes
1/2 cup tahini
1/2 cup water
2 tablespoons miso paste
1cm chunk fresh Turmeric or 1 teaspoon turmeric powder (optional)
1. Place tahini, water, miso and turmeric (if using) in a bottle or blender. Using a stick blender or your regular blender / food processor puree until smooth. You can mix by hand but it’s hard to get the miso completely emulsified so your sauce will be a little lumpy.
2. Taste and season if needed, although I find the miso provides enough salt. Keeps in the fridge for weeks. Will thicken a little over time and if you’re using fresh turmeric the colour will intensify over time too.
no miso – replace with soy sauce and decrease the water slightly so the sauce isn’t too runny. This soy version is pretty good but given the choice I’ll take miso every time.
garlicky – feel free to add 1-3 cloves garlic. I prefer it without but that’s just me.
no tahini – try blending the miso and turmeic into your favourite mayonnaise instead. Use 1 cup mayo to replace the tahini and water.
lemony – you could add a little lemon juice but I find the turmeric adds enough freshness without needing the extra acid.