The Best Tahini Sauce Recipe Ever! (The REAL DEAL!!) Authentic Taratour Recipe

   Have you ever enjoyed Falafel sandwiches at your local Mediterranean restaurant, or grabbed one of these delicious sandwiches from your local Shawerma joint, and wondered just how is it that they get that perfect "twang?" I mean, don't get me wrong, I've wondered the same thing, until I learned how to make the best Tahini Sauce ever! What you'll see at some specialty supermarkets, these days, is Tahini Paste, sold by the jar. That alone, isn't the respective sauce. Although, it is used in many dishes throughout Middle-Eastern, and Mediterranean cuisine, you have to actually prepare this the proper way, respectively, so that it turns out coming together as a sauce. Tahini Sauce, as you may call it, or "Tah-heen" sauce, as it is properly pronounced, has many applications.

Traditionally, you may find, many connaisseurs, add it to fried fish, kebab, as well as, other various grilled meats. It is most definitely found in Hummus, and Baba Ganoush (if these are properly made).
Now, let's get started on what exactly you'll need, to be able to make this wonderfully delicious sauce at home!

                You'll need: Tahini Paste
                                    2 Garlic cloves (crushed)
                                    1/2 Lemon (juiced)
                                    1/2 Tsp Salt
                                    1/4 cup water
                                    6 Sprigs Parsley (optional)

In a measuring cup, pour the respective amount of Tahini paste you plan to use, as you may want to multiply the recipe for the amount per serving for large groups of guests. Next, you'll add the water, salt, and lemon juice, then whisk, to combine. As mentioned in the video recipe, you may wish to use an immersion blender, or food processor for this step, if working with higher volumes.

It is important to understand, that although, you may have noticed, some places thin the mixture out, this is not the correct way of making it. The sauce itself needs to be on the thicker side, much like a french sauce. The reason why many places choose to serve what I call, "watered-down" Tahini Sauce is because, they are running a business, and typically worry about keeping food costs lower. Out of simple convenience, they choose to cut corners. This doesn't mean, you have to necessarily do the same.

If you want to make this the authentic way, keep within the recipe guidelines. Lemme give you a pro tip here....add in the water gradually. I've made this countless times, so I've gotten to the point of not really needing to measure the amount of ingredients, I just eyeball it. Another pro tip, for novices, is this: you can boil some cold water, and stream it in gradually. The warmth of the water will help with the blending process, since Tahini paste is much thicker than the consistency of peanut butter. I, on the other hand, didn't feel the need to do this, so I just ended up using regular, room temperature water, when making the sauce.

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 I hope you've enjoyed this authentic recipe for making Tahini Sauce. Now, you can amaze your family, friends, loved ones, and guests. Enjoy making this, and most importantly, have fun! I look forward to seeing you in my next video recipe!