Step 1

Add the soy sauce, vinegar, honey and two tablespoons of water to the near-empty tahini jar, then add the optional mayo, white miso paste, toasted sesame oil, ginger and/or garlic.

Step 2

Stir with a small spatula or spoon, scraping the sides and bottom of the jar to loosen and incorporate the tahini, then screw on the lid and shake vigorously until smooth and emulsified, again scraping the sides as necessary.

Step 3

If the sauce seems a bit too thick, add a splash more water to loosen and shake again.

Step 4

Use immediately, or store in the fridge for up to a week.

Step 5

The sauce may thicken up in the fridge and may need a little water and another shake before using.