20 minutes
This simple yet delicious tehina sauce can elevate various dishes, from salads to grilled meats. Ready in just under 20 minutes, it’s a versatile staple worth mastering.
Garlic Clove, raw
each
Lemon Juice, freshly squeezed
tablespoons
teaspoons
Tehina, well-stirred
cups
teaspoons
Very Cold Water
cups
1. Blend Garlic, Lemon Juice, and Salt
Place the garlic cloves, lemon juice, and 1/2 teaspoon of salt into a food processor or high-powered blender. Blend into a coarse puree for about 5 to 10 minutes.
2. Strain the Puree
Pour the garlic-lemon puree through a fine-meshed strainer into a large mixing bowl, pressing to extract as much liquid as possible and discarding the garlic solids.
3. Whisk in Tehina and Remaining Salt
Whisk the tehina and the remaining 1/4 teaspoon of salt into the strained garlic-lemon liquid until the mixture becomes thick.
4. Emulsify with Cold Water
Gradually add the very cold water, whisking continuously, until the sauce reaches a thick yet pourable consistency. Adjust the consistency as needed with additional water if necessary.
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