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Emeril's Tahini Sauce




Source of Recipe


Marcie Dingerson


Recipe Introduction


From Emeril Lagasse


List of Ingredients




1 cup Tahini paste
1/4 cup lemon juice
2 small cloves garlic, minced
1/2 to 3/4 cup water, as needed
1/2 to 3/4 teaspoon salt, to taste

Recipe



Make the sauce by combining the Tahini paste, lemon juice, and garlic in a bowl and stirring to combine.

Add the water a little at a time as needed to form a smooth, creamy sauce approximately the thickness of heavy cream.

(Note that the sauce might appear to separate for a bit before enough water has been added; just keep adding more water bit by bit and stirring until the sauce comes together.)

Season to taste with salt and more lemon juice if necessary.

Transfer to a nonreactive container and refrigerate until ready to serve the falafel.

Makes about 2 cups.