This tasty version of a remoulade dressing is made with tahini. Unlike the original, it is eggless and serves as a great substitute if you’re either on chemo and can’t eat raw egg, or... if you are vegan. This dressing is equally delicious with steamed greens, crunchy salads, or in a sandwich.
In a bowl beat the tahini and mustard together until well blended. Beat in the vinegar.
Add the olive oil, a little at a time, until the sauce starts to thicken and emulsify. Beat in the water as needed, a little at a time, until you have a creamy, emulsified sauce. Beat in salt and a little freshly ground black pepper, to taste.
Makes about ½ cup dressing which will keep for about a week in the fridge.
Tahini is a nutritious creamy nut butter made with roasted sesame seeds that is much used in Middle Eastern cooking. It is packed with B-complex vitamins and a slew of minerals, but if you have any sensitivity to tree nuts, take care. Although sesame is a seed, you should probably check that it doesn’t trigger an allergic reaction with you.