What You Need to Know
Gradual water incorporation allows polar compounds in tahini (sesamin, sesamolin) to form stable hydrogen bonds, preventing protein aggregation. The shear forces during stirring disperse sesame oil droplets uniformly.
Essential technique for achieving silky, lump-free tahini sauce with ideal dipping consistency.
Key Parameters
Temperature
22°C
18°C - 25°C
Time
5 minutes
3 minutes - 8 minutes
Equipment
Wire whiskNarrow pouring vesselRoom temperature bowl
Steps
- 1.
Tarator sauce (Lebanon): Base for garlic-lemon emulsion
- 2.
Baba ganoush (Levant): Binder for smoked eggplant
The Science
Primary Reaction
Hydrogen bond formation