I could probably go through a bottle a week of Mr. Mobley’s tahini sauce. This is not quite that sauce — I’ve been fiddling with the proportions, but I doubt I’ll ever capture the magic that is Mobley Sauce. Still, it’ll do.

You’ll need to get out your scale for this one. A batch this size comes together well in a two-cup pyrex measuring cup. As far as the oils go, I’ve used canola, sunflower, and peanut oil, and they’ve all been fine. (The peanut oil is especially nice when I use the sauce on whole-wheat noodles.) You could probably sub in some olive oil for some of that, and it’d still be very tasty.

Tahini Sauce

A generous half-cup of neutral oil
100g well-stirred tahini (I’ve been using the Once Again brand)
40g low-sodium tamari (I like San-J)
2 tsp fresh lemon juice
1/2 tsp maple syrup (“Are you serious?” Yes. Yes, I am.)
1/2 tsp cayenne pepper
2 small fresh garlic cloves or 1 big one, crushed
50g water

Stir the tahini into the oil. Then tare the scale, add the tamari, and whisk it together with a fork. Add the seasonings, tare your scale one more time, and add the water. Whisk.

You can use this immediately, but it improves over a few hours. Good on pasta, rice, potatoes, vegetables, and I expect it’d be great with tofu.