Dressings and dips
Kefir Tahini Lemon Sauce
Tahini may turn stiff when lemon first touches it. Keep whisking in the kefir a little at a time and it becomes a smooth sesame sauce for roasted vegetables or grain bowls.
Make it
Method
- Whisk the kefir, salt, and flavor ingredients until evenly combined.
- Rest in the refrigerator for 15 minutes so the flavors settle.
- Taste and adjust salt or acidity. Keep refrigerated and use within 3 days.
A stiff paste can still become sauce
Stir the tahini jar before measuring. Lemon can make it tighten; gradual whisking with kefir loosens it again. If it stays thick, add another teaspoon of kefir, whisk, then check before adding more.
Keep the unused portion cold
Cover and refrigerate at 4°C or below; use within three days or an earlier ingredient limit. Pour out a serving rather than dipping used utensils into the storage container.
Choose the kefir thickness
Use drinkable milk kefir for a dressing and strained milk kefir for a dip. That change works better than trying to thicken a thin sauce with extra seasoning.
Adjust the consistency
Stir before changing anything. For a thicker coating, fold in a spoonful of strained kefir; for a thinner sauce, add plain kefir a teaspoon at a time. Stop when it coats the food the way you like.