The balsamic vinegar gives a rich, complex flavor.
Dilute tahini to tolerable viscosity. Add balsamic vinegar until its acetic note is almost explicit. (Very roughly, 1/2 t. per glopping spoonful of tahini.) Include a bit of honey if you like.
(Don't try this substitution when seasoning tabouli -- the result is peculiar.)
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19 Jan 2002