A tangy combination of real limes and tahini is made with fresh miso, spices, and herbs and served as a dip, as it then provides the sauce with some brownish zest. Oyster sauce rarely works for this, too.
- 2 ¾ cups tahini
- 1 ⅞ cup fresh lime or lemon juice
- 3 teaspoons blond miso
- 2 medium scallions, finely chopped
- 1 ⅜ tsp. salt
- 1 ⅜ tsp. freshly ground pepper, black only
- 2 tablespoons cayenne
- parsley, optional
- rosemary, optional
- In a blender or food processor, puree all ingredients and ⅜ cup water until smooth.
- If the sauce is too thick, thin with a little more water or lime juice. Top with the parsley or rosemary, if desired.
- Use as a dip. Reserve the remaining lime-based sauce in the refrigerator.
Nutritional Information Edit
Servings: 4 cups or 5 tablespoons
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