I’ve always thought of tarator as a pale ivory concoction, and I’ve generally used pale nuts and white bread. Well, the other day, faced with a very tasty but rapidly aging loaf of whole grain bread, I thought, why not make a tarator sauce with that? And I used pecans, because they have a wonderful distinctive flavor. And I used balsamic instead of lemon juice, for a little depth. And then I added roasted garlic, thyme, and rosemary, because it seemed to need all those things. Turned out delicious! We ate it as a sort of dip for butternut squash-pecan dumplings. But tarator sauce is very versatile. It’s good with french fries, or on roasted vegetables, or as a dip for anything you can think of dipping in it.
Here’s Soul Sauce from Cal Tjader
1 thick slice of whole grain bread, crusts removed (about 1 inch acoss)
3/4 cup pecans
1 t. balsamic
1/2 t. thyme
1 t. rosemary
1 plump clove garlic – roasted (or toasted in your toaster)
1/2 t. salt
up to 1 cup warm water
plenty of black pepper
Soak the bread in water for about 10 minutes. Then squeeze it to wring out some of the water.
Combine everything in a blender and blend on high for a long time till it’s very very smooth.
Season with more salt and pepper, if it needs it.
Yes it is that easy!!
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