|With roasted asparagus and shallots.|
1/3 c. tahini
1 Tbsp. light miso
1 tsp. shoyu or tamari
1/2 tsp. Dijon mustard
Juice of 1 lemon
1/2 tsp. ground cumin
Water to thin out the consistency if necessary
1) Whisk it all of the ingredients together in a bowl. Add water, a little at a time, and continue to whisk until the sauce is smooth and drizzles nicely.
This makes a little over 1/3 cup of sauce.