Ingredients:

  • 1/2 cup (120g) Premium Tahini
  • 1/4 cup (60ml) Freshly squeezed lemon juice
  • 1 medium Garlic clove, finely grated
  • 1/2 tsp (3g) Fine sea salt
  • 1/4 tsp (1g) Cracked black pepper
  • 1 tsp (7g) Maple syrup
  • 1/4 tsp (1g) Cumin
  • 1/4 cup (60ml) Ice cold water

Instructions:

  1. Grate the garlic. Use a Microplane to turn your clove into a fine paste directly into a medium mixing bowl. Note: This allows the garlic to mellow slightly in the next step.
  2. Macerate with lemon. Pour the 1/4 cup of lemon juice over the garlic and let it sit for 2 minutes. Until the sharp garlic aroma softens.
  3. Add the base. Pour in the 1/2 cup of tahini. Note: It might look a bit separated at first, but don't worry.
  4. Season the mix. Add the 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp maple syrup, and 1/4 tsp cumin.
  5. Start the whisk. Begin whisking the tahini and lemon mixture together. Until it turns into a thick, grainy paste.
  6. Slow drip water. Add the ice cold water one tablespoon at a time while whisking vigorously.
  7. Observe the change. Continue whisking until the sauce turns from beige to a pale, creamy white.
  8. Check the flow. Lift your whisk; the dressing should fall in a steady, velvety ribbon.
  9. Taste and adjust. Dip a leaf of lettuce or a finger in to check the balance. Until the zing of lemon and salt is clear.
  10. Final smooth. Give it one last hard whisk for 30 seconds to ensure total aeration.