Olive-Tahini Sauce
Yield
1 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
unbleached all-purpose flour
|
|
| 1 | cup |
water
|
|
| ¼ | cup |
black olives
separate and use juice from the can |
*
|
| ⅓ | cup |
tahini (sesame paste)
|
*
|
| 1 | cup |
black olives
finely chopped |
*
|
| 1 | each |
lemon
squeezed |
|
| ¼ | teaspoon |
thyme
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
unbleached all-purpose flour
|
|
| 237 | ml |
water
|
|
| 59 | ml |
black olives
separate and use juice from the can |
*
|
| 79 | ml |
tahini (sesame paste)
|
*
|
| 237 | ml |
black olives
finely chopped |
*
|
| 1 | each |
lemon
squeezed |
|
| 1.3 | ml |
thyme
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
Dissolve flour with just enough water to make a smooth, flowing paste.
Set aside.
Heat water and olive liquid until just under boiling point.
Whisk in tahini, a little at a time, then the flour paste.
Simmer over low heat til the sauce is thick.
Stir in the remaining ingredients and serve immediately.
