Antonis Achilleos; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis
Lots of flavors battle it out in this rich, sweet topping with acid and spice thrown in for good measure, but tahini wins at the end with a mouth-coating finish move. Use warm water to dissolve the tahini—it’ll moderate the graininess. This goes well with meat, like grilled chicken (it’s also great used as a board dressing) and both fresh and roasted vegetables. Drizzle it over a grain bowl or veggie-heavy salad for some extra flavor.
6 tablespoons mayonnaise
1/4 cup warm water
3 tablespoons tahini
1 tablespoon hoisin sauce
1 tablespoon Mexican-style hot sauce (such as Valentina)
1/2 teaspoon Dijon mustard
How to Make It
Whisk together all ingredients in a bowl. Store in an airtight container in refrigerator up to 2 weeks.