{"id":179,"date":"2012-09-14T00:58:13","date_gmt":"2012-09-14T07:58:13","guid":{"rendered":"http:\/\/www.houseofcranks.com\/journal\/?p=179"},"modified":"2012-09-14T00:58:31","modified_gmt":"2012-09-14T07:58:31","slug":"fauxbley-tahini-sauce","status":"publish","type":"post","link":"http:\/\/www.houseofcranks.com\/journal\/2012\/09\/fauxbley-tahini-sauce\/","title":{"rendered":"Fauxbley tahini sauce"},"content":{"rendered":"

I could probably go through a bottle a week of Mr. Mobley’s tahini sauce<\/a>. 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.<\/p>\n

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.<\/p>\n

Tahini Sauce<\/strong><\/p>\n

A generous half-cup of neutral oil
\n100g well-stirred tahini (I’ve been using the Once Again brand)
\n40g low-sodium tamari (I like San-J)
\n2 tsp fresh lemon juice
\n1\/2 tsp maple syrup (“Are you serious?” Yes. Yes, I am.)
\n1\/2 tsp cayenne pepper
\n2 small fresh garlic cloves or 1 big one, crushed
\n50g water<\/p>\n

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. <\/p>\n

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.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 … Continue reading Fauxbley tahini sauce<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[11],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5wUSd-2T","_links":{"self":[{"href":"http:\/\/www.houseofcranks.com\/journal\/wp-json\/wp\/v2\/posts\/179"}],"collection":[{"href":"http:\/\/www.houseofcranks.com\/journal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.houseofcranks.com\/journal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.houseofcranks.com\/journal\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/www.houseofcranks.com\/journal\/wp-json\/wp\/v2\/comments?post=179"}],"version-history":[{"count":4,"href":"http:\/\/www.houseofcranks.com\/journal\/wp-json\/wp\/v2\/posts\/179\/revisions"}],"predecessor-version":[{"id":183,"href":"http:\/\/www.houseofcranks.com\/journal\/wp-json\/wp\/v2\/posts\/179\/revisions\/183"}],"wp:attachment":[{"href":"http:\/\/www.houseofcranks.com\/journal\/wp-json\/wp\/v2\/media?parent=179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.houseofcranks.com\/journal\/wp-json\/wp\/v2\/categories?post=179"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.houseofcranks.com\/journal\/wp-json\/wp\/v2\/tags?post=179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}