With all the traditional vinaigrette flavors, this tahini vinaigrette takes it to another level. It’s a creamy delicious dressing that can top just about any salad. This super easy recipe mixes up in just 5 minutes.
The Vinaigrette Ratio
A common question when making a vinaigrette is, “what is the correct ratio of oil to vinegar?” There is a general rule of thumb of three parts oil to one part vinegar. This means if you start with 1/4 cup vinegar, you would use 3/4 cup oil.
But, in my kitchen, rules are meant to be bent or broken. Everyone’s tastes are different and some people prefer their vinaigrettes more sour, some prefer them more sweet and some prefer them more mild.
My post The Correct Ratio for a Vinaigrette provides guidance on how to make a vinaigrette to your personal taste preference.
What is a Vinaigrette?
A vinaigrette is simply an oil and vinegar dressing that can be flavored in different ways. The traditional vinaigrette has mustard, shallots, salt and pepper. That’s it, but this makes for a wonderful base for so many other ingredients and flavors.
Tahini creates a wonderful creamy texture and the slightly nutty flavor is a wonderful addition.
Tahini is made from sesame seeds and is the sesame version of peanut butter. It is more runny than peanut butter but still it has a slightly nutty flavor.
Before measuring the tahini for the vinaigrette, be sure to stir it while it’s still in the in the jar. There usually is some more solid, firm tahini on the bottom of the jar that should be broken up and incorporated. A fork works best for this.
Extra virgin olive oil is a traditional ingredient in vinaigrettes which adds wonderful depth of flavor. Extra virgin olive oil will solidify when chilled so it’s best to store this dressing at room temperature.
Apple cider vinegar is my favorite vinegar to use in vinaigrettes. White balsamic, white or red wine vinegar and even rice vinegar would work in this recipe too.
Dijon mustard is another traditional vinaigrette ingredient. It helps to stabilize the vinaigrette by helping to hold the oil and vinegar together.
Onion powder/Granulated onion – Some spice companies seem to use the terms “powder” and “granulated” interchangeably. But some distinguish between a powder which is like the consistency of cinnamon and granulated which is closer to the consistency of fine salt. If your onion “powder” is more powdery like cinnamon, use half the amount called for in the recipe.
I think it’s important to balance a vinaigrette with a sweet element. Just a small amount is enough to balance the sour vinegar and bitter olive oil. I like agave because it incorporates easily. If you don’t have agave, honey, maple syrup and plain sugar can be substituted in the same amount.
Finally, salt brings it all together by enhancing the flavors of all the other ingredients.
5 Minute, Creamy Tahini Vinaigrette
- ½ c apple cider vinegar
- ¼ c tahini
- 4 tsp agave or other sweetener
- 2 tsp Dijon or spicy brown mustard
- ¾ tsp salt
- ½ tsp granulated onion/onion powder1
- 1½ c extra virgin olive oil
- To a medium sized mixing bowl, add the vinegar, tahini, agave, mustard, salt and onion powder.
- Mix thoroughly with a whisk or fork until the mixture is smooth and even.
- Pour in the olive oil and mix.
- Mix thoroughly until the dressing is smooth, creamy and all of the oil is incorporated.
- Store in a jar. This dressing can stay at room temperature and will stay fresh for 5 days.
- Some spice companies seem to use the terms “powder” and “granulated” interchangeably and some distinguish between a powder which is like the consistency of cinnamon and granulated which is closer to the consistency of salt. If your onion “powder” is more like cinnamon, use half the amount called for in the recipe.