Tahini

A paste obtained by cold-grinding roasted sesame seeds. Physicochemically, it is a dense suspension of solids in sesame oil. Upon contact with an aqueous liquid (like lemon juice), tahini seizes up sharply (phase inversion). Vigorous mechanical friction is needed to recreate the emulsion and obtain that white, silky, and coating sauce. Its pyrazinic notes of roasted peanut require acidity to balance its strong natural astringency.