Walnut Lemon & Garlic Drizzling/Dipping Sauce

Dairy-free / Gluten-free / Wheat-free/Egg Free/Soya Free / Sugar Free

Makes 1

A citrusy zing to the dressing that will wake up any salad.

Tony is constantly searching for ways of sprucing up my dishes. Here’s one he created himself a few weeks back. Up until then our lemon and balsamic dressings were the norm. This time Tony wanted the sauce to look and taste ‘creamy’ and luscious.

I’d noticed surfing the web that most sites I visited were raving about the benefits of tahini – I can take a hint. I use tahini myself in a lot of dishes so as I watched himself ponder I fired in sure why not give tahini a go and wow what a result.

The walnut oil makes this dressing. You’ll notice the difference if you leave it out.

Dressing 1:
Oils used: (rapeseed oil and walnut oil)

3-4 tablespoons Derrycamma Rapeseed Oil*
1 – 3 teaspoons walnut oil
2 tablespoon light tahini
1 garlic clove, chopped finely
2 tablespoons freshly squeezed lemon juice
salt & pepper to taste

*Tips:  Rapeseed Oil

I use Derrycamma  Rapeseed Oil (it’s cold pressed extra virgin).

The oil has a moreish luscious texture as it touches the taste buds and not that strong taste I’ve found with some of the other rapeseed oils and olive oil. 

Ideal consistency as a dipping sauce for vegetable pieces and crispy salad leaves

Dressing 2:
Oils used:
(grapeseed oil & walnut oil)

3-4 tablespoons grapeseed oil*
2 teaspoons walnut oil
1 tablespoon light tahini
1 garlic clove, chopped finely
2 tablespoons freshly squeezed lemon juice
salt & pepper to taste

The grapeseed oil gives a runnier consistency to the dressing. Ideal for drizzling over salads.


Couldn’t be easier, just whiz the ingredients of which ever dressing you’re making in a bowl and once combined it is ready to use. If you’re using the dressing later in the day remember to store it in the fridge in a sealeable glass container. It sometimes needs a quick stir then as the oil tends to rise to the top. Also if I’m only using this myself I get a few days out of it on salads (assuming I lightly drizzle, about 2-3 tablespoons).

Serving Suggestion: 

Dressing 1 has more of a thicker consistency than  the second. This makes it ideal as a dipping sauce. Still great with salads. We use it mostly though for dipping some crispy cos lettuce leaves, carrots and a few roasted walnuts. Which means it can be a delicious snack, especially if you’ve made the sauce earlier.

Since then if we’ve want something more substantial like a packed salad then the Dressing 2 is better for drizzling and mixing through.

A typical salad we’d throw together for this includes crispy salad leaves, baby spinach, some rocket if we can get it, cucumber, yellow pepper, scallion, toasted walnuts and some halved cherry tomatoes.

Time for salad anyone?

Til next time, Marian

Walnut Lemon Dressing (on right: sauce for dipping, on left: sauce for drizzling over salads


Tags: ,

Categories: All Recipes, Dairy-Free, Dressings & Sauces, Egg Free, Gluten Free, Uncategorized, Vegan, Vegetarian, Wheat-Free


Home cook, Irish food blogger and live a plant-based lifestyle. I also co-own of www.herbicarni.com with my hubs where you'll find online courses, vegan chocolates and lots more to help a transition to a plant-based diet or live with someone who is a carnivore.


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7 Comments on “Walnut Lemon & Garlic Drizzling/Dipping Sauce”

  1. Editor
    May 28, 2012 at 7:44 pm #

    Fabulous dressings – hoping I get a chance to try them out and this lovely weather lasts long enough 🙂

  2. May 28, 2012 at 7:59 pm #

    I love dressings. I am going to try each of these!

  3. May 28, 2012 at 7:59 pm #

    Aw good, was hoping some of my blogging friends would try them. Hope it becomes a firm favourite in your house as it is in ours:)

  4. May 28, 2012 at 9:49 pm #

    Yum! Glad I stumbled across this. I’ll have to try this one. Thanks for posting! Your blog looks great! 🙂

    • May 29, 2012 at 4:00 pm #

      Hi Becca, thanks for dropping by. Hope you like them as much as we do. Best Wishes Marian

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