Creamy Sesame Dressing (Print Version)
A luscious, nutty dressing with rich sesame flavor, hints of sweetness and tang. Ideal for salads, grain bowls, and grilled vegetables.
# What You'll Need:
→ Base
01 - 1/4 cup tahini (sesame paste)
02 - 2 tablespoons toasted sesame oil
03 - 3 tablespoons soy sauce (use gluten-free tamari if needed)
04 - 2 tablespoons rice vinegar
05 - 2 tablespoons maple syrup or honey
06 - 2 tablespoons water (plus more as needed for thinning)
07 - 1 tablespoon fresh lemon juice
→ Aromatics
08 - 1 garlic clove, finely minced
09 - 2 teaspoons grated fresh ginger
→ Optional Additions
10 - 1 tablespoon mayonnaise or plain Greek yogurt (for extra creaminess)
11 - 1 to 2 teaspoons Sriracha or chili sauce (for heat)
# How to Make It:
01 - In a medium mixing bowl, whisk together the tahini, toasted sesame oil, soy sauce, rice vinegar, maple syrup or honey, water, and lemon juice until completely smooth and emulsified.
02 - Add the minced garlic and grated fresh ginger to the bowl, whisking thoroughly to blend the aromatics evenly throughout the dressing.
03 - For a richer, creamier texture, whisk in mayonnaise or Greek yogurt. For a spicy kick, add Sriracha or chili sauce to your preferred level of heat.
04 - If the dressing is too thick for your liking, add an extra splash of water, one teaspoon at a time, whisking until the desired drizzling consistency is reached.
05 - Taste the dressing and adjust seasoning as needed. Transfer to a jar or squeeze bottle and refrigerate until ready to serve.
# Expert Advice:
01 -
- It comes together in about the same time it takes to boil water for tea, no cooking required.
- The balance of nutty, sweet, and tangy means it works on practically anything savory.
02 -
- Tahini behaves unpredictably when it meets liquid and can seize into a thick paste before loosening up, so do not panic and keep whisking.
- The dressing thickens considerably in the fridge, so always stir in a teaspoon of water before using leftover batches.
03 -
- Toasting an extra tablespoon of sesame seeds in a dry pan and stirring them in at the end adds a crunchy finish that makes people ask what your secret is.
- Grate the ginger directly into the bowl over a fine microplane so the juices fall right in rather than getting lost on a cutting board.