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Heat: Transfer the balsamic vinegar, mustard, maple syrup, shallot, and red chili pepper to a small skillet or saucepan. Heat over medium-low heat. Bring the mixture to a gentle boil and cook for about 5 minutes, or until slightly thickened, stirring constantly. Add the water and adjust until the desired sauce-like consistency.
Remove from the heat. Add the tahini and warm water as needed, until the desired creaminess.