This tahini dressing is absolutely incredible and I've made it probably hundreds of times now.
The issue I'm trying to nitpick or pin down though is that it is incredibly unstable and loves to separate, sometimes it won't come back together either.
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The problem I think is that there's basically two emulsifications going on, the tahini itself and then the vinegar & oil.
Generally when I make it, itl come together in a really nice creamy thick sauce, but once I leave it for a couple minutes itl completely separate. Itl usually come back together with a bit of whisking but if it's been sitting for a while or overnight you might have to whisk it for 5+ minutes and even then it might just refuse to emulsify.
Is there anyway to make it a bit more stable without changing the recipe completely, is there an issue with my technique?
I thought it might depend on the composition of the tahini itself, so I always make sure it's really well mixed before using, that doesn't seem to change much.
I always whisk the tahini smooth with the water & garlic mixture before adding the oil.
Adding more tahini doesn't really seem to help, I suppose you could throw an egg yolk or something in there maybe? But that seems like it'd alter the flavours quite a bit. Any suggestions?
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