Best Ginger Tahini Dipping Sauce Recipes

GINGER TAHINI DIPPING SAUCE

Ginger Tahini Dipping Sauce image

This is a great adaptation of a recipe I found online--I didn't have all of the ingredients so a friend and I made some substitutions and totally loved the tahini sauce we ended up with! This went great with boiled artichoke, and I am planning to try asparagus next! You can easily prepare it while your veggies cook on stove.

Provided by little31k

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 7

Ingredients

¼ cup tahini paste
2 tablespoons soy sauce
1 tablespoon white wine vinegar
2 cloves garlic, grated
½ (1 gram) packet granular sucrolose sweetener (such as Splenda®), or more to taste
1 teaspoon ground ginger
¼ teaspoon cayenne pepper, or to taste

Steps:

Whisk together tahini, soy sauce, vinegar, garlic, sweetener, ginger, and cayenne in a bowl. If not using immediately, place in a sealed container and refrigerate until use.

Nutrition Facts : Calories 97 calories, Carbohydrate 4.7 g, Fat 8.1 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 468.9 mg, Sugar 0.3 g

TAHINI-GINGER DIPPING SAUCE

Tahini-Ginger Dipping Sauce image

This multipurpose sauce gives an Asian twist to ordinary foods. Spread it over salmon, chicken, grilled pork, or shrimp. You could also use it in the middle of a crudites platter. Different brands of Tahini have different thicknesses so add more water if needed to achieve the desired consistency.

Provided by cookiedog

Categories Sauces

Time 10m

Yield 1 heaping cup

Number Of Ingredients 9

Ingredients

3/4 cup mayonnaise
1/4 cup tahini (stir together if oil and nut butter have separated)
1 teaspoon soy sauce, plus more as needed
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 1/2 teaspoons peeled and finely chopped fresh ginger
2 teaspoons honey
2 tablespoons water, plus more as needed
1/2 teaspoon fresh lime juice, plus more as needed

Steps:

Combine the mayonnaise, tahini, the 1 teaspoons soy sauce, the vinegar, sesame oil, ginger, honey, the 2 tablespoons water and the 1/2 teaspoons lime juice in the bowl of a food processor fitted with the steel blade and process until smooth.
Add more water if necessary.
Season with more soy sauce and lime juice to taste.
Refrigerate in an airtight container until ready to use.
The sauce will keep, covered and refrigerated, for 2 to 3 weeks.
(The sauce will thicken over time, so adjust the consistency with more water if necessary. The flavor will also mellow over time, so adjust the seasonings if necessary.).

Nutrition Facts : Calories 1198.4, Fat 101.3, SaturatedFat 14.6, Cholesterol 45.8, Sodium 1634.3, Carbohydrate 70.3, Fiber 5.7, Sugar 22.9, Protein 13