Side Sauce Recipe
White tahini, tomato tahini, beet tahini, cauliflower tahini, Parallel dressing, fattoush dressing, honey mustard, or schug mayo
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Ingredients
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White Tahini
Tomato Tahini
Beet Tahini
Cauliflower Tahini
Parallel Dressing
Fattoush Dressing
Honey Mustard
Schug Mayo
Method
White Tahini
Make tahini base
In a medium bowl whisk together 1 cup tahini, 2 tablespoons fresh lemon juice, 1 teaspoon minced garlic and 1 teaspoon fine sea salt. Gradually add 1/2 cup warm water while whisking until the texture is smooth and pourable but still creamy. Stir in 1 tablespoon extra-virgin olive oil. Taste and adjust salt or lemon. Reserve as the base for flavored tahinis.
Tomato Tahini
Combine 1 cup white tahini base with 2 tablespoons tomato paste and 1/2 teaspoon smoked paprika. Whisk in hot water 1 tablespoon at a time (about 2 tablespoons total) until the consistency is smooth and slightly pourable. Season with 1/4 teaspoon black pepper and additional salt or lemon if needed. Chill briefly before serving.
Beet Tahini
In a blender or food processor add 1 cup white tahini base, 1/2 cup chopped cooked beets, 1 tablespoon lemon juice, 1/4 teaspoon minced garlic (optional), and 1/2 teaspoon salt. Puree until fully smooth, adding up to 2 tablespoons hot water to reach desired consistency. Adjust seasoning and refrigerate — the beet will lend a bright color and earthy sweetness.
Cauliflower Tahini
Pulse 1/2 cup cooled roasted cauliflower with 1 cup white tahini base, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, 1/4 teaspoon ground cumin and 1/2 teaspoon salt in a food processor until mostly smooth. Add 1 tablespoon hot water if too thick and blend to a creamy consistency. Taste and balance with more lemon or salt as desired.
Parallel Dressing
Whisk together 1/2 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon Dijon mustard and 1 teaspoon honey in a bowl until emulsified. Stir in 1 tablespoon finely minced shallot, 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or seasoning. Let sit 10 minutes to meld flavors.
Fattoush Dressing
In a jar combine 1/2 cup fresh lemon juice, 1/4 cup olive oil, 2 teaspoons sumac, 1 teaspoon minced garlic and 1 tablespoon pomegranate molasses. Add 3/4 teaspoon salt, cap and shake vigorously until emulsified. Taste for balance — add a touch more olive oil if too sharp or more pomegranate molasses for sweetness. Use immediately on salads or as a dip.
Honey Mustard
Whisk 1/2 cup Dijon mustard with 3 tablespoons honey and 1 tablespoon apple cider vinegar until smooth. Slowly drizzle in 1 tablespoon olive oil while whisking to slightly round the texture. Season with 1/4 teaspoon salt and taste; adjust honey or vinegar for sweeter or tangier profile. Chill to thicken slightly before serving.
Schug Mayo
In a blender or food processor combine 1 cup mayonnaise, 1 cup packed cilantro, 1/4 cup packed parsley, 1 fresh green chile (stemmed, seeds optional for heat), 2 garlic cloves, 1 tablespoon lemon juice, 1/2 teaspoon ground cumin, and 1/2 teaspoon salt. Pulse until smooth and vibrant green, scraping sides as needed. Taste and adjust salt or lemon. Transfer to a jar and refrigerate for at least 30 minutes to let flavors meld.