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The 5 Tahini Mother Sauces You Need

The 5 Tahini Mother Sauces You Need

tahini sauces

Mother’s Day is right around the corner. We are celebrating all the like-a-moms in our life by getting a little saucy! Over the years, moms have cared for us, loved us, and taught us a thing or two. So just like we should be doing for mom today and every day, we’re tossing out the compliments! These 5 Mother Tahini Sauces complement any dish.

1. Béchamel

Who doesn't love pouring a creamy, white sauce all over a big bowl of pasta? This is a more modern take on béchamel. Use it like it is or build on the flavors to create rich Alfredo.

Here’s what you’ll need to make it: 


  1. In a small saucepan, heat the tahini over medium-high heat. Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream, or in increments of a couple of teaspoons at a time, whisking thoroughly and getting into all corners of the pan to maintain a homogeneous texture. Sauce will initially become very thick, then get very thin once all the milk is added. 
  2. Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 2-3 minutes.
  3. Season with salt and use sauce right away, or press a piece of plastic wrap over surface of sauce to prevent a skin from forming and keep warm until ready to use. Sauce can be cooled and stored in a sealed container in the refrigerator for several days. Reheat very gently on the stovetop or in a microwave to use.

2. Vegan Veloute

When you have a veloute you can make almost anything. This, however, is not your average veloute! Tahini makes it possible to create a robust sauce free of any animal products! It’s fantastic paired with earthy mushrooms. 

Here’s what you’ll need to make it: 


  1. First heat the tahini over medium-low heat until it becomes slightly looser. Add flour and whisk until fully incorporated. Cook the roux for 1-2 minutes until the flour cooks and it starts to turn slightly blonde in color.
  2. Slowly add the stock a ¼ cup at a time. Whisk and let the sauce come back to a gentle boil each time before adding more stock. Add the stock until you reach a silky-smooth consistency. 
  3. Once done, season with salt and white pepper to taste. The sauce may thicken slightly as it cools, so if you’re not planning to use it right away, you may need to loosen it up with a bit more hot stock before using it. 


3. Espangole 

Although not a traditional Espagnole, this vegan tahini brown gravy recipe is a great substitute, especially when slathered over creamy mashed potatoes. Season with your favorite herbs and spices or add extra flavor to soups and stews. 

Here’s what you’ll need to make it: 

  • 3 tbsp vegan buttery spread (such as Earth Balance)
  • ½ cup finely chopped yellow onion
  • ¼ cup all-purpose flour
  • 3 cups vegetable broth
  • 2 tsp vegan Worcestershire sauce (can also use white or yellow miso paste)
  • ¾ tsp poultry seasoning
  • ⅓ cupSoom Premium or Organic Tahini
  • ½ tsp each kosher salt and cracked black pepper


  1. Heat buttery spread in a medium saucepan over medium heat. Once hot, add onions; cook 5 minutes or until soft. 
  2. Stir in flour; cook for 2 full minutes to eliminate raw flour taste. Slowly stream in vegetable broth, whisking constantly, until smooth. Add vegan Worcestershire sauce and poultry seasoning; increase heat to bring mixture to a simmer. Gently simmer for 5 to 6 minutes, until the gravy thickens. 
  3. Remove from heat and slowly stream in tahini, whisking constantly, until smooth. Season with salt and pepper. Use while still warm.

4. Hollandaise 

Hollandaise is a brunch staple! You’ll be shocked at how incredibly easy this sauce is to make. It’s also super simple to veganize by using Just Egg in place of the egg yolks. You’ll definitely want to make a double batch because this stuff is good! 

Here’s what you’ll need to make it: 


  1. Fill a blender with very hot tap water. Wait 5 minutes, then pour out the water. 
  2. Add the egg yolks, lemon juice, tahini, garlic, salt, sumac and 2 tbsp of boiling water. Blend on medium speed until just combined, about 30 seconds. If the sauce is too thick add another tbsp of boiling water and blend to combine. 

6. Tomato

Who doesn’t have good memories of slurping up spaghetti and meatballs in tomato sauce as a kid? Well this adult version will have you smiling just as big as you did as a kid. The tahini-based roux combined with plump puréed tomatoes and seasoned with fresh herbs is a fuller, more balanced option. 

Here’s what you’ll need to make it: 

  • ¼ cup olive oil
  • ½ medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 28 oz. can crushed tomatoes
  • ½ cup water
  • 1 tbsp tomato paste
  • 1 can unseasoned artichokes
  • ¼ cupSoom Premium or Organic Tahini
  • Salt and pepper to taste


  1. Heat olive oil in a pan over medium-high heat. Add the chopped onions and cook until translucent, then add garlic and cook until fragrant. Add salt and pepper to taste.
  2. Add the crushed tomatoes to the pan. Turn heat down to simmer. Fill ⅓ of the crushed tomato can (about ½ cup) with water and add to the pan. (This is a great trick for getting the extra tomatoes out of the can!) 
  3. Add tomato paste, unseasoned artichokes, and Soom Premium Tahini and mix well. Let simmer for about 30 minutes.

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