Even though these sauces are simple in their ingredients as well as preparation, they really elevate a grain or noodle bowl or salad or seared tofu or roasted veggies (or all of these things together in one meal haha!) to another level. I find that when eating clean and simple foods, it's kinda all about the sauce to take it from ho-hum to super extra extra yummy. That's why I really wanted to share these two go-to sauces with you. Plus, I've gotten enough DMs on whenever I make it on Instagram stories that I think it's finally time I deliver!
I adore these sauces equally and rotate between them frequently. Both are quick to whip up and don't require a blender or any other appliance (woot!) - just a small whisk and maybe some vigor for the maple tahini sauce to work out the tahini lumps a bit. They are versatile and taste good on SO many things. My family's favorite is to add generous amounts all over our weekly Roasted Veggies / Tofu Bowls, to toss with soba noodles, as a dipping sauce for summer rolls, as a salad dressing, etc. Lately, Elise's finishing move is to lick her plate/dipping bowl clean until every last drop of sauce is devoured. I'm not saying you should copy the abhorrent table manners of my 4 year old. But I'm also not saying you shouldn't mmm ...
MAKE-IN-ADVANCE: Both sauces can be made ahead and kept refrigerated in a tightly covered container for a couple of weeks.
SAUCE #1 :: 6-Ingredient Maple Tahini Sauce
6-Ingredient Maple Tahini Sauce (makes just over 1/2 Cup):
INGREDIENTS
1/4 cup extra virgin olive oil
2 tbsp tahini
2 tbsp pure maple syrup
1 tbsp nutritional yeast (optional)
3 tsp red wine vinegar
1 tsp Dijon mustard
1/2 tsp sea salt
Up to 1 tbsp water to thin out as needed
METHOD
Mix all ingredients together and whisk until smooth and emulsified. Add up to 1 tbsp of water to adjust consistency to preference depending on serving purpose (i.e. thicker for dipping, thinner for drizzling).
SAUCE #2 :: 4-Ingredient Honey Miso Sauce
4-Ingredient Honey Miso Sauce (makes just over 1/2 Cup):
INGREDIENTS
1/4 cup extra virgin olive oil
2 tbsp white miso paste
2 tbsp honey
2 tbsp Japanese umeboshi vinegar such as Eden Foods brand (or can sub with 1 tbsp red wine vinegar + 1 tbsp water)
Up to 1 tbsp water to thin out consistency
METHOD
Mix all ingredients together and whisk until smooth. Add up to 1 tbsp of water to adjust consistency to your preference, depending on serving purpose (i.e. thicker for dipping, thinner for drizzling). I like the sauce to taste quite salty to flavor whatever veggies or noodles I'm typically serving it with.
If you like this recipe, pin it to Pinterest! You can also leave me a comment below to let me know what you think of this post - I would love that. :)