Golden Tahini Sauce

Yield: 4 portions
Portion Size: ~2 tbsp per serving
Dietary: Vegan | Anti-Inflammatory | GLP-Friendly | Additive-Free

INGREDIENTS

• ½ cup tahini (well-stirred)

• ¼ cup warm water (as needed for consistency)

• ¼ cup fresh citrus juice (lemon, orange, or blend)

• Zest of ½ lemon or orange

• 2 tbsp extra-virgin olive oil

• 1 tsp ground turmeric (or 1 tbsp fresh turmeric, grated)

• 1 tsp fresh ginger, finely grated

• 1 small clove garlic, finely grated (optional)

• ¼ tsp freshly ground black pepper (enhances turmeric bioavailability)

• ½ tsp kosher salt, or to taste

METHOD

1. In a mixing bowl, whisk tahini and citrus juice until thickened and smooth.

2. Slowly whisk in warm water, 1 tablespoon at a time, until a creamy, pourable consistency is achieved.

3. Whisk in olive oil until emulsified.

4. Add turmeric, ginger, citrus zest, black pepper, garlic (if using), and salt.

5. Adjust seasoning and consistency as needed. Sauce should be spoonable, not runny.

CHEF NOTES / ENHANCED NUTRITION CALL-OUTS

• Turmeric + fat + black pepper increases curcumin absorption

• Ginger supports digestion and reduces inflammation

• Citrus balances bitterness and brightens flavor

• Olive oil provides healthy fats and improves mouthfeel

• Works across grain bowls, roasted vegetables, proteins, and wraps

STORAGE & USE

• Holds 3–4 days refrigerated

• Bring to room temperature and re-whisk before service

• Can be thinned with warm water or citrus juice as needed