This is an especially versatile sauce—a silky, rich sesame blend without the stamp of garlic or coriander. It is more northern and less Szechwanese than the preceding sauce, with a more pronounced sweetness and a more subtle spiciness.
Add all the ingredients except the water to the work bowl of a food processor fitted with the steel knife. Process until completely smooth and emulsified, scraping down as necessary. Gradually add water as required to obtain a silky sauce that will fall in overlapping ribbons from a spatula, processing to blend.
Alternatively, mix the ingredients in a blender, or by hand until smooth and well blended.
For best flavor, put aside for several hours at room temperature or refrigerate overnight in a clean, airtight jar. Use at room temperature for full flavor and aroma.
Sealed and refrigerated, the sauce keeps indefinitely. If it thickens, blend with additional water as required.
© 1982 Barbara Tropp estate. All rights reserved.