Ginger Garlic Sauce
Servings
6Serving size
about 1/4 cupThis recipe can easily be multiplied and keeps well for about 48 hours in the refrigerator.
Ingredients
| 1 tsp. Olive oil |
| 30 clove Garlic, raw (about 3 whole heads garlic) |
| 2 Tbsp. Sesame oil |
| 1 Large Shallots, raw (minced) |
| 3 Tbsp. Ginger root, raw (peeled and minced) |
| 2 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1 tsp.. Honey |
| 1 1/2 cup Water |
Instructions
Place the olive oil in the bottom of a small sauce pan or a garlic roaster.
Slice the bulbs of garlic at the stem end, cutting off about 5 mm of the base of the bulb.
Place the garlic in the pan cut side down. Cover the pan and place in the oven. Roast for 40 minutes.
Remove the garlic from the oven and let cool.
Place the dark sesame oil in a small sauce pan over medium heat.
Add the shallot. Cook for about 4 minutes. Stir frequently.
Add the minced ginger and cook for about 4 minutes. Stir frequently.
Peel the roasted garlic and add to the pan. Mash with a spatula and cook for about 4 minutes.
Add the soy sauce, honey and water.
Reduce the heat to medium low and simmer for about 15 minutes.
Place in a blender and puree until smooth.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This sauce is based on one that you may have had at your favorite Japanese restaurant. It is a great all purpose sauce and you can use it on almost anything. Add it at the last minute to a stir-fry, drizzle a couple of tablespoons over grilled fish or chicken, dot your sushi with it, or even use it as a salad dressing.
The 1/4 cup serving is about what you will need for a stir-fry and about 2 tablespoons as a sauce.