![Cantabrian-style Sesame Sauce](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/no-image-empty-table.png)
Recipe
Cantabrian-style Sesame Sauce
Mar y Montaña Sesame Sauce: A Fusion of Land and Sea Flavors
4.7 out of 5
Indulge in the flavors of Cantabrian cuisine with this delicious adaptation of the traditional Japanese Goma dare. This Cantabrian-style sesame sauce combines the rich umami of sesame seeds with the coastal influences of the region, resulting in a unique and tantalizing dish.
Metadata
Preparation time
15 minutes
Cooking time
N/A
Total time
45 minutes (including refrigeration time)
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
Allergens
Sesame seeds, Garlic
Not suitable for
Paleo, Keto, Low-carb, High-protein, Low-fat
Ingredients
In this adaptation, we incorporate the flavors of Cantabrian cuisine by using locally sourced ingredients. Instead of traditional Japanese soy sauce, we substitute it with anchovy-infused Cantabrian sea salt, which adds a unique briny flavor. Additionally, we enhance the sauce with a splash of Cantabrian white wine vinegar, which adds a subtle tanginess. These modifications infuse the dish with the essence of Cantabrian coastal flavors. We alse have the original recipe for Goma dare, so you can check it out.
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1 cup (150g) toasted sesame seeds 1 cup (150g) toasted sesame seeds
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 tablespoon Cantabrian anchovy-infused sea salt 1 tablespoon Cantabrian anchovy-infused sea salt
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2 tablespoons Cantabrian white wine vinegar 2 tablespoons Cantabrian white wine vinegar
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1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
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1/4 cup (60ml) water 1/4 cup (60ml) water
Nutrition
- Calories (kcal / KJ): 180 kcal / 753 KJ
- Fat: 16g (2g saturated)
- Carbohydrates: 6g (1g sugars)
- Protein: 5g
- Fiber: 3g
- Salt: 1g
Preparation
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1.In a blender or food processor, grind the toasted sesame seeds until they form a coarse paste.
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2.Add the minced garlic, Cantabrian anchovy-infused sea salt, Cantabrian white wine vinegar, and extra virgin olive oil to the blender.
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3.Blend the mixture until it reaches a smooth and creamy consistency.
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4.Gradually add water while blending until the desired thickness is achieved.
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5.Taste and adjust the seasoning if needed.
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6.Transfer the Cantabrian-style sesame sauce to a jar or container and refrigerate for at least 30 minutes to allow the flavors to meld together.
Treat your ingredients with care...
- Sesame seeds — Toast the sesame seeds in a dry skillet over medium heat until golden brown and fragrant. Be careful not to burn them, as it can give a bitter taste to the sauce.
Tips & Tricks
- For a spicier version, add a pinch of Cantabrian chili flakes or a few drops of Cantabrian hot sauce.
- Adjust the consistency of the sauce by adding more or less water, depending on your preference.
- Use this Cantabrian-style sesame sauce as a dip for fresh vegetables, a dressing for salads, or a marinade for grilled seafood or chicken.
Serving advice
Serve the Cantabrian-style sesame sauce alongside grilled fish or seafood, roasted vegetables, or as a condiment for Cantabrian-style tapas.
Presentation advice
Drizzle the sauce over the dish in an artistic manner or serve it in a small bowl garnished with a sprinkle of toasted sesame seeds and a fresh herb, such as parsley or cilantro.
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