Tahini Remoulade

Ana Sortun likes to serve this tangy Middle Eastern twist on the classic French sauce with oily fish like bluefish. But the intense flavor of the tahini stands up equally well to charred lamb.


Slideshow: More Middle Eastern Recipes


  • Total Time:
  • Servings: makes 2 1/2 cups

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  • 1 1/4 cup plain Greek yogurt
  • 1 cup tahini, at room temperature
  • 1/4 cup fresh lemon juice
  • 1/4 cup minced cornichons
  • 1/4 cup drained and rinsed small capers
  • 2 tablespoons chopped dill
  • 2 peperoncini—stemmed, seeded and minced
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper

How to make this recipe

  1. In a medium bowl, stir all of the ingredients together and season with salt and black pepper. Serve immediately.

Serve With

Bluefish or grilled lamb.

Contributed By Photo © Yunhee Kim Published June 2007

505309 recipes/tahini-remoulade 2013-12-06T23:53:13+00:00 Ana Sortun spring|summer|maverick|barbecue-cookout|middle-eastern|sauces-and-condiments|16|basic-easy|fast|healthy|make-ahead|no-cook|vegetarian june-2007,Ana Sortun,sesame paste,oleana,tahini remoulade,middle eastern sauce recipes,tahini-remoulade 505309

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