Sesame tahini mayo
Sesame brings calcium and fat, while pumpkin seed oil makes the sauce more satisfying even in a small portion. Lime adds acidity, and erythritol balances the taste without sugar. The result is a thick keto sauce with a pronounced nutty sesame note.
Toast sesame seeds (300 g) in a dry pan for 3-4 minutes, stirring, then cool completely. Transfer to a blender and add pumpkin seed oil (100 g), lime juice (25 g), and erythritol (25 g).
Blend to a thick creamy texture and let it rest for 10 minutes so the sesame can fully absorb the moisture. Serve with salads, meat, fish, or roasted vegetables.
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