I invented Creamy Goma Dare Sesame Sauce to accompany my Shabu Veggie & Black Rice entree. It’s a happy day when we have it for dinner because the recipe makes enough sauce to save some. It makes a heavenly salad dressing, crudite dip or spread for wraps and sandwiches.
Take the time to pan roast whole sesame seeds and grind them yourself. These are the secrets to a sesame sauce heads above those made with ordinary store-bought tahini.
Creamy Goma Dare Sesame Sauce
- 1/2 cup hulled white sesame seeds
- 2 TB soy sauce
- 1/4 tsp. Himalayan pink or sea salt to taste
- 2 TB fresh squeezed orange juice
- 1 TB lime juice
- 1/4 cup Veganaise (vegan mayo, not sweet)
- 1/4 cup water
- 1 TB maple syrup or raw sugar
- Roast sesame seeds in a dry skillet over medium heat. Stir and watch carefully not to burn. When seeds release oil and are a pale golden color, remove from heat. Let cool slightly.
- Place lightly toasted seeds in a spice mill or clean coffee grinder. Blitz briefly until most the seeds are powdered. Stop short of the mixture turning to butter.
- Place sesame meal and remaining ingredients in a blender. Blend on high until smooth and creamy.
- Serve at room temperature for Shabu Shabu or hot pot. Or, pour into a container and chill for salad dressing and dips.