Lemon Tahini Dressing

Name: Lemon Tahini Dressing
Total time: 10 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: ¼ cup (60 mL) freshly squeezed lemon juice; 1 tablespoon (15 mL) apple cider vinegar; ¼ cup (56g) tahini, (well-stirred (see Note 1)); 2 teaspoons Dijon mustard; 1 fat clove garlic, (grated or very finely minced); 1 tablespoon (20g) pure maple syrup ((see Note 2)); ¼ teaspoon kosher salt, (plus more as needed); Freshly cracked black pepper; ¼ cup (56g) extra virgin olive oil ((see Note 3)); Cold water, (as needed)

This Lemon Tahini Dressing is bound to become your new go-to salad dressing. It’s a bright, zippy, and creamy vinaigrette featuring tahini and fresh lemon, and it couldn’t be easier to whip up—all you need is a bowl and whisk! Drizzle over salads, grain bowls, wraps, and more.

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👨‍🍳 Mulai Masak

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Bahan-bahan

8 porsi

¼ cup (60 mL) freshly squeezed lemon juice
1 tablespoon (15 mL) apple cider vinegar
¼ cup (56g) tahini, (well-stirred (see Note 1))
2 teaspoons Dijon mustard
1 fat clove garlic, (grated or very finely minced)
1 tablespoon (20g) pure maple syrup ((see Note 2))
¼ teaspoon kosher salt, (plus more as needed)
Freshly cracked black pepper
¼ cup (56g) extra virgin olive oil ((see Note 3))
Cold water, (as needed)

Langkah-langkah

In a wide-mouth jar for which you have a lid (or a bowl), combine the lemon juice, vinegar, tahini, Dijon mustard, garlic, maple syrup, salt, and pepper to taste. Whisk well to combine.
Now stream in the olive oil, whisking as you go, until emulsified. NOTE: If it feels too thick, whisk in cold water, one tablespoon at a time.
Taste, adding more salt as desired. For more acidity, add more lemon juice or vinegar. For sweetness or balance, add more maple syrup.
Store in a sealed jar in the fridge for 7 to 10 days. It will thicken, so stream in some cold water, whisk, and continue you reach your desired consistency.