This makes enough sauce to drizzle over a sheet pan of roasted vegetables, a cut up roasted chicken, or two pork chops (maybe with enough leftover to eat with a spoon).

Ingredients

• 3 tablespoons of tahini

• 1 heaping tablespoon of miso paste - you’ll want a mellow miso here (it makes a difference!). I recommend Miso Master Mellow White Miso.

• 1 tablespoon of sherry vinegar - as noted above, the sherry vinegar provides a more well-rounded flavor (compared to a red wine vinegar). Rice wine vinegar would also be great and balsamic could work too. If using a different vinegar, I would start with less and to taste.

• 1 tablespoon of lemon juice

• 3.5 tablespoons of water - if you want a thinner sauce, add more water

• 1 tablespoon EVOO (optional) - this helps take the punchiness from the vinegar down if that’s how your taste leans

• I also something throw in a few shakes of turmeric powder and black pepper just to get a dose of turmeric in—great for a myriad of things, including inflammation.
  

How to make it

1. Add all ingredients except EVOO (if adding) to a bowl and whisk until smooth.

2. If adding EVOO, whisk it in.

3. Enjoy drizzled over whatever your heart desires! You’ll want to lick the bowl if there’s any sauce left behind.