Sauce is what makes a dish truely complete, they say. And we believe that rose flavour is that unexpected addition that can make lots of standart recipes blossom with originality of flavour and aroma. Here, today we intercross those two concepts, sauce and rose.
As a result we got an impressively flexible to use sauce with rose water that you can por over so many things – from baked roots and green salads to meat and fish. In addition, this tahini sauce with rose water is enviably easy and fast to prepare. So, if you aim at creating maximum impression with minimum efforts for your next festive lunch or dinner, this recipe is for you.
TAHINI SAUCE WITH ROSE WATER
3 tablespoons olive oil
1 tablespoon apple vinegar
1 tablespoon honey
1 tablespoon baked garlic or garlic confit
3 tablespoons sesame tahini
½ teaspoon salt
¼ ч.л. teaspoon black pepper
1-2 tablespoons rose water for cooking Rosey’s Mark
- To prepare baked garlic, wrap a whole head of garlic in baling foil and bake in oven for about 30-40 minutes. To prepare garlic confit, peel the garlic cloves, cover with olive oil and cook in a saucepan on low heat for 4-5 hours.
- In a small bowl, mix all ingredients to homogeneous sauce. The quantity of rose water is to be dosed according your preferences on rose flavour intensity. Add one tablespoon for a delicate rose note or two tablespoons for stronger rose flavour.
- Serve on baked root vegetables, fish, meat or green leaves salads.