Cedar Sauce Recipe: Nutty Middle Eastern Drizzle

This Middle Eastern sauce transforms dishes with its rich, nutty depth. A versatile condiment, it elevates everything from grilled meats to salads.

Simple ingredients blend into a smooth, aromatic drizzle. Store in the fridge for up to a week and use it to add authentic flavor to your meals.

Ingredients for Cedar Sauce

Eight simple ingredients create this aromatic Middle Eastern condiment with rich nutty flavor.

The tahini is paramount. Opt for Soom Foods or Al Wadi brands—both offer pure sesame paste without additives. Avoid cheap tahini with separated oil; the texture won’t emulsify properly. Middle Eastern markets often carry the best quality at better prices than mainstream grocers. Look for tahini with a smooth, pourable consistency (not thick or dry).

No tahini? Cashew butter or almond butter can substitute in a pinch, though the flavor profile shifts. For a stronger garlic presence, roasted garlic cloves at double the quantity work beautifully. Reduce the sugar by half if your tahini is already sweetened. The cumin adds warmth—toast whole seeds and grind fresh for peak aroma if time allows.

This sauce thickens in the fridge—stir in 1-2 tbsp cold water to restore consistency. Keeps for 1 week refrigerated in an airtight container. For longer storage, freeze in ice cube trays for up to 3 months.

Step-by-Step Instructions for Cedar Sauce

This straightforward method ensures a silky, well-balanced sauce with authentic Middle Eastern character.

Step 1: Prepare the Tahini Base

Begin by thoroughly stirring the 0.75 cup Tahini in its jar—this is crucial as the natural oils separate during storage. The mixture should appear uniform and smooth before measuring. Transfer it to a medium mixing bowl.

Here’s the thing—tahini’s thickness varies by brand. If yours seems particularly dense, you may need to adjust the 0.25 cup Water later, but start with the measured amount. The goal is a pourable but substantial sauce that coats the back of a spoon.

Step 2: Create the Acidic Emulsion

Add the 0.25 cup Lemon Juice to the tahini and whisk vigorously. You’ll notice the mixture thicken immediately—that’s the emulsion forming. Continue whisking for 1-2 minutes until it turns pale and creamy.

At this stage, the sauce might appear curdled or overly thick. This is normal. The acid in the lemon juice causes the tahini to seize temporarily. The next ingredients will restore the proper consistency.

Step 3: Incorporate Aromatics and Seasonings

Add the minced 3 cloves Garlic Cloves, 0.5 tsp Salt, 1 tsp Granulated Sugar, and 0.5 tsp Ground Cumin. Whisk to distribute evenly. The garlic provides pungent depth, while the sugar tempers the acidity and cumin adds the signature earthy warmth.

I always use freshly minced garlic here—pre-minced lacks the necessary punch. The cumin should be fresh too; old spices lose their vibrancy. This step builds the flavor foundation that defines the sauce.

Step 4: Achieve the Perfect Consistency

Slowly drizzle in the 0.25 cup Water while whisking continuously. Start with about half, then add more as needed. The sauce should loosen to a pourable consistency but remain thick enough to cling to foods.

Watch for the color to lighten and the texture to become glossy. If it’s too thin, add a bit more tahini; if too thick, add water 1 tablespoon at a time. The ideal consistency resembles heavy cream.

Step 5: Finish with Olive Oil

Finally, whisk in the 2 tbsp Extra-Virgin Olive Oil. This adds a fruity depth and glossy sheen. Use a high-quality oil here—its flavor comes through in the finished sauce.

Taste and adjust seasoning if needed, though the initial measurements should yield a well-balanced result. Transfer to a jar and let it rest for 10 minutes before serving to allow the flavors to meld. The sauce will keep in the refrigerator for up to 5 days, though it’s best within the first 48 hours when the flavors are most vibrant.

Serving Suggestions for This Recipe

Drizzling Techniques

For an elegant presentation, transfer the sauce to a squeeze bottle—I use OXO Good Grips for precise control. Drizzle in zigzag patterns over grilled meats like lamb kebabs or chicken shawarma. The sauce clings beautifully to vertical surfaces.

Dip Station Setup

Create a Middle Eastern mezze spread with this sauce as the star. Arrange warm pita wedges, crudités like cucumber and bell pepper strips, and falafel balls around a small bowl of the sauce. Guests love the interactive experience.

I often add a sprinkle of toasted pine nuts on top for extra crunch and visual appeal. 💛

Salad Enhancer

Toss 2 tbsp of sauce with 4 cups chopped romaine for an instant flavor boost. Add cherry tomatoes, cucumber, and red onion for a Fattoush-inspired salad. The sauce works as both dressing and flavor base.

Grilled Vegetables

Brush the sauce onto eggplant slices or zucchini during the last 2 minutes of grilling. The heat mellows the garlic slightly while creating a beautiful caramelized edge. Serve as a side or meatless main.

Breakfast Twist

Drizzle over scrambled eggs or avocado toast for a Middle Eastern breakfast. The nutty tahini pairs surprisingly well with eggs. I discovered this combo during a weekend brunch experiment—it’s now a family favorite. 🔥

Frequently Asked Questions