I can't stop making this sauce.
A quick recipe and a few ideas for making use of it.
Hi there,
How are you and your kitchen doing? I’m over here in mine all but guzzling the topic of today’s newsletter. I don’t have much of a preamble for you today, other than to say that I threw this little sauce together for the first time a couple weeks ago and have made a point to keep a consistent supply of it around since. It checks a lot of my flavor boxes—it’s rich and creamy, tangy, and just a little bit sweet, and it comes together in under two minutes, which is probably why I cannot get enough.
Let’s dive into (figuratively, though if it were an option, I might just make it literal) this quick little sauce recipe:
Yogurt Sauce with Maple, Tahini, and Balsamic Vinegar
Yields about 1/2 cup sauce
Ingredients
1/4 cup Greek Yogurt (sub for a vegan option if you’d like!)
2 Tbsp well-stirred tahini
1 Tbsp balsamic vinegar
1 Tbsp maple syrup
1/4 tsp Salt
Procedure
Whisk together the yogurt, tahini, balsamic vinegar, maple syrup, and salt. Whisk together with a fork until well-combined. If it seizes up at all (mine usually does not, but you never know with tahini!), add water 1 tsp at a time until a nice, thick, yogurt-like consistency is achieved
Transfer the sauce to a container with a tightly fitted lid, or go ahead and use it right away—some ideas below!
Some ways to enjoy it:
Serve it as a dipping sauce with this salmon, a simple salad, and some perfectly cooked rice (or use this shortcut).
Thin it out with a little water and an additional Tbsp balsamic vinegary and use it as a salad dressing for your next chopped salad. You may need to add a bit of extra salt to amp the flavor back up.
Use it as a dip for crudités. It’s especially yummy with endive, radishes, and snap peas. Side note, have you seen the lettuce chip trend that’s been going around the ‘net these days? Controversial!
Make Maple Tahini Balsamic Roasted Veggies. Toss chopped veggies in this sauce, then roast until browned and cooked through. Brussels sprouts, broccoli, cauliflower, and sweet potatoes all take very well to this treatment.
Spread it inside a pita sandwich. I stuff mine with hummus, feta, and diced cucumbers, bell peppers, and red onions for a veg-forward lunch.
Okay, we did it. Would you try this? Or do you already make a variation of it in your kitchen? I’d love to hear from you! You can leave a comment on this post for the group to see, respond to this email, or shoot me a note over on Instagram.
With that, wishing you a well-fed (tahini-soaked, perhaps) week ahead.
xx
Erica
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