Name: Tahini Goddess Dressing
Yield: About 24 oz
Ingredients: 1⅓ cup canola oil; ⅔ cup water; 6 tbsp tahini; 6 tbsp cider vinegar; 4 tbsp lemon juice; 5 tbsp soy sauce; 6 cloves garlic; ⅛ tsp xanthan gum; 2 tbsp sesame seeds , toasted; 2 tbsp parsley; 2 tbsp chives

Why it works: Cider and vinegar are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,431 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Cider + vinegartop 6% of all pairs

Smell alikemoderate

Cooked together3,431 recipes

Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).
Lemon + garlictop 9% of all pairs

Smell alikemoderate

Cooked together8,893 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Clove + garlictop 10% of all pairs

Smell alikemoderate

Cooked together11,368 recipes

Shared aroma: linalool (floral, citrus).
Lemon + clovetop 10% of all pairs

Smell alikestrong

Cooked together8,150 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).
Canola oil + garlictop 10% of all pairs

Smell alikemoderate

Cooked together979 recipes

Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Canola oil: Provides the fat that forms the body of the dressing and carries flavor.
Tahini: Adds sesame fat and thickness, giving the dressing a creamy, nutty body.
Xanthan gum: Thickens the liquid and helps keep the oil and water from separating.
Cider vinegar: Adds acidity that brightens the flavor and balances the oil and tahini.
Soy sauce: Adds salty, savory depth that rounds out the dressing.
Garlic: Contributes sharp aroma and pungency that mellow with blending.

The step that matters

Blend on high for about 2 minutes. Vigorous blending breaks the oil into tiny droplets and disperses the thickener, forming a stable emulsion. Blending too briefly can leave the dressing greasy and prone to separating.

Swap the tahini

How well each one fits the dish's main ingredients (canola oil, cider, vinegar, lemon, sauce, clove, garlic):

Sesamefits better
Chickpeafits better
Cashew nutfits better
Tahinithe original

Fit is the average pairing score against canola oil, cider, vinegar, lemon, sauce, clove, garlic. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

Ingredient	Portion assumed	kcal
Sesame	1 tbsp (14g)	120
Olive Oil	1 tbsp (14g)	119
Tahini	1 tbsp (15g)	89
Lemon	juice of 1 lemon (48ml)	12
Soy Sauce	1 tbsp (15ml)	9
Garlic	1 clove (3g)	4
Vinegar	1 tbsp (15ml) distilled	3
Parsley	1 tbsp chopped fresh (3.8g)	1
Chive	1 tbsp (3g)	1
Water	not in our table	0
Cider	not in our table	0

Tahini Goddess Dressing