Roasted Garlic Dipping Sauce with Fresh Ginger & Tamari

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I adapted this recipe is from the Tyee Wine Cellars in Corvallis, Oregon. Enjoy it as a dipping sauce for seafood, pork, or chicken, or use it as a base for a glazing poultry, fish, or pork.

Check out Linda's Appetizer Recipes for more great appetizer ideas.

1 large head roasted garlic*
3/4 cup extra-virgin olive oil
1/2 cup balsamic vinegar
1 tablespoon tamari sauce or soy sauce
2 teaspoons shredded/grated fresh ginger
1/2 teaspoon dark sesame oil

* Learn How To Roast Garlic


To make the sauce: Squeeze the cooled roasted garlic cloves out of the skins and place them back in a bowl. Smash the cloves into small bits (leaving some in chunks is perfectly OK). Scrape the mixture into a bowl and stir in the vinegar, tamari, ginger, sesame oil, and olive oil. May be prepared several days or weeks ahead and refrigerated.

Bring the sauce to room temperature before serving. Ladle into shallow platters and surround with chunks or slices of good quality, crusty bread.

Blue cheese variation: Just before serving, gently heat the sauce in a skillet until warmed through. Pour the mixture into shallow plates and sprinkle with about 8 ounces of crumbled blue cheese (divided among the plates), and gently stir just until some of the cheese begins to melt slightly and merge with the sauce. Oregon pinot gris is a wonderful complement to the earthy flavors in the blue cheese