Roasted Garlic Dipping Sauce is perfect for garlic lovers! When roasted, garlic becomes golden and buttery soft, with a delicate nutty flavor. Oven roasted garlic is milder than raw garlic as the cloves become very mellow and easy to spread after cooking. In fact, raw garlic is two to four times stronger in flavor. If you do not usually like garlic, I think you will like this because the garlic sauce.
Dip some crusty bread into the Roasted Garlic Dipping Sauce, making sure to get some garlic and vinegar on the bread as well. Enjoy it as a dipping sauce for seafood, pork, or chicken, or use it as a base for a glazing poultry, fish, or pork. You will make a lot of friends with this outstanding garlic sauce.
Roasted Garlic Dipping Sauce Recipe:
Roasted Garlic Dipping Sauce Recipe
1 large head roasted garlic*
3/4 cup extra-virgin olive oil
1/2 cup good-quality aged balsamic vinegar
1 tablespoon tamari sauce or soy sauce
2 teaspoons shredded/grated fresh ginger root
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 balsamic 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
Makes about 1 1/2 cups.
Source: I slightly adapted this recipe is from the Tyee Wine Cellars in Corvallis, Oregon.