Low FODMAP Sesame Sauce
Rich, nutty, and deeply savory, this sesame sauce comes together in minutes with just a whisk and a bowl — no cooking required. The base of well-stirred tahini and toasted sesame oil delivers that bold, roasted depth you want, while tamari and rice vinegar keep things balanced and bright. A touch of maple syrup rounds out the flavor without tipping into sweetness, and finely grated fresh ginger adds a gentle warmth that makes the whole thing feel alive. One of the trickier parts of following a low-FODMAP approach is finding sauces that actually taste like something — most store-bought options sneak in garlic or onion powder, which are common triggers. Here, garlic-infused oil does all the heavy lifting, delivering that savory backbone without the fructans. You can dial the consistency anywhere from a thick dip to a silky drizzle just by adjusting the water, making it endlessly versatile over noodles, grain bowls, roasted vegetables, or as a dipping sauce for whatever's on the table. With six servings per batch, it's worth making ahead and keeping in the fridge all week.
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Learn more →Ingredients
6 servings
- ¼ cup tahini
- 2 tbsp tamari
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp garlic-infused oil
- 1 tsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- 2–4 tbsp water
- ¼ tsp crushed red pepper flakes (optional)
Instructions
- 1
Add the tahini, tamari, rice vinegar, maple syrup, garlic-infused oil, toasted sesame oil, and grated ginger to a small bowl. Whisk together until smooth and fully combined.
- 2
Whisk in water 1 tablespoon at a time until the sauce reaches a pourable, lightly creamy consistency — it should flow off the whisk in a steady ribbon rather than clump or drip in thick drops. Two tablespoons typically produces a dipping-sauce thickness; four tablespoons produces a thinner drizzle.
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