Not exact matches
I mean, most
tahini sauces are pretty darn good, but this time I randomly decided to unceremoniously dump the
remains of my jar of capers into the blender, and holy yum, you should try it out.
In the large bowl add all the
remaining ingredients minus the
Tahini Sauce, season with salt and pepper.
Meanwhile, prepare the
sauce by mixing together until smooth the
remaining 1 1/2 tablespoons soy
sauce, 2 tablespoons rice vinegar,
tahini, warm water, sambal, ginger and garlic.
tahini sauce and top with
remaining 1/4 cup parsley.
Add the
remaining ingredients except the oil and
tahini sauce; pulse until minced but not pureed, scraping the sides of the bowl down.
Peel and toss into the blender with
remaining Garlic -
Tahini Sauce ingredients — blend until smooth and set aside.
Meanwhile, prepare
tahini sauce by whisking all ingredients for
tahini together until no lumps
remain.
In a small saucepan, whisk the
tahini with the
remaining sauce.