Toast the sesame seeds in a small saucepan over high heat, shaking often to prevent burning, for about 1 1/2 minutes. Add the salt, stock, oil, honey, and soy sauce and whisk over high heat until the mixture comes to a full boil.
Turn the heat down to medium, add the black pepper, and cook, whisking, for 3 minutes. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for 1 day. Reheat over the lowest heat.
Yield: 1 cup