Maple Mustard Tahini Dressing Recipe

This dressing started as a spontaneous experiment in my cluttered kitchen, inspired by the need to use up a jar of tahini and a leftover jar of mustard. The unexpected combo turned out to be a revelation—sweet, tangy, and nutty all at once, with a velvety texture. It’s become my go-to for jazzing up otherwise boring salads and roasted veggies.

Why I Keep Coming Back to This Dressing

Because it’s unexpectedly versatile and hits that sweet spot of sweet, tangy, and nutty. It’s quick to whip up after a long day and adds a zing that transforms simple greens into something special. Plus, the flavor lingers in my mind, making every salad feel like a little celebration.

Breaking Down the Key Ingredients

• Tahini: Creamy sesame paste with a rich, nutty flavor—look for smooth, runny tahini for easiest blending.
• Dijon Mustard: Adds a sharp tang and depth—if you prefer milder, swap for yellow mustard.
• Maple Syrup: Sweetens naturally with a deep, caramelized note—honey can be a good substitute, but flavor shifts.
• Apple Cider Vinegar: Brings brightness and acidity—white vinegar works in a pinch, but lose some tang.
• Warm Water: Loosens the dressing—start with a teaspoon, add more for desired consistency.

Tools and Equipment You’ll Need

• Small mixing bowl: To whisk and combine ingredients comfortably.
• Whisk: To blend ingredients smoothly and prevent lumps.
• Measuring spoons: To measure out the maple syrup, mustard, and vinegar precisely.

Simple Steps to a Vibrant, Flavor-Packed Dressing

Step 1: Gather your ingredients and tools. You’ll need a small bowl, whisk, and measuring spoons. No fancy gadgets, just enough space to blend.

Step 2: In a bowl, whisk together 2 tablespoons tahini, 1 tablespoon Dijon mustard, 1 tablespoon pure maple syrup, and 1 teaspoon apple cider vinegar. Whisk until smooth and slightly creamy.

Step 3: Add 1-2 tablespoons warm water, a splash at a time, to loosen the dressing. Whisk between each splash. It should turn silky, not runny.

Step 4: Taste and adjust. If it’s too thick, add a few more drops of water. If it’s too tangy, a tiny drizzle more maple syrup. Whisk again and check for balance.

Step 5: Once the dressing is smooth and pourable, it’s ready to dress your greens, grains, or roasted veggies.

Step 6: For best flavor, let it sit a few minutes to meld before pouring over your salad. It keeps in the fridge up to a week, just give it a quick whisk if it thickens.

Cooking Checkpoints and Tips for Perfect Balance

• The dressing should be silky but not thin; if it’s too runny, add a touch more tahini.
• Taste it after mixing; you want a good balance of sweet, tangy, and nutty.
• If the flavor feels dull, a splash more vinegar or maple will brighten it.
• Watch for separation after sitting—give it a quick whisk before serving.

Common Mistakes and How to Fix Them

• Dressing is too chunky or clumpy.? Add more water to loosen, if the dressing is too thick and pasty.
• Dressing feels grainy or lumpy.? Whisk longer or warm the tahini slightly to smooth out.
• Flavor feels unbalanced or dull.? Adjust acidity by adding a splash more vinegar or sweetness with extra maple.
• Dressing separates after sitting.? Refrigerate for 10 minutes if too runny, then whisk again.

This Maple Mustard Tahini Dressing feels like a little secret weapon in my kitchen. It’s bright, creamy, with just enough tang to lift any bowl of greens or roasted vegetables. I keep coming back to it because it’s so adaptable—drizzle it over grain bowls, roasted carrots, or even grilled chicken. Once you get the hang of making it, it’s hard not to want it on everything.