It’s not always that a sauce is the star of a dish. I would say this one is! I started making this sauce and keeping some in the fridge to add to a quick and boring lunch when I’m busy with work. You can add it to any protein such as salmon or chicken. Thin it out with water and dress a sad salad or toss it with some noodles and top with an egg. It’s tangy, sharp, and versatile.
Ingredients
- 1 tbsp of doenjang
- 1/4 cup well stirred tahini paste
- 1/4 lemon/lime juice
- 2 tbsp extra virgin olive oil
- 1 small clove of garlic, grated
- 1-3 tbsps of hot water
- kosher salt
- 1/3 cup toasted pistachios
- 1/4 cup chopped cilantro
Method
In a medium bowl, mix together the doenjang and tahini. Add 1 tbsp of hot water and whisk vigorously until smooth. Add the garlic, olive oil, and lemon juice and whisk until combined. Add the rest of the water or more until you achieve your desired consistency. Taste and adjust for salt if necessary. This sauce is supposed to be tangy, savory and lipsmacky. Chop the pistachios and cilantro and mix into the sauce. I used it to drench some crispy tofu and served it with stewed veggies and chewy soba noodles topped with some cucumbers and scallions for a little freshness and bite.
Full disclosure, this recipe is a riff off an original recipe called “Tahini Almond Sauce” which appears in “Start Here, Instructions For Becoming a Better Cook” by Sohla El-Waylly. Sohla’s recipe originally has miso and marcona almonds. Beyond this recipe, you should really buy the book, it has injected new life into my interest in food, which was dulled out after having my son 9 months ago.