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I can't believe that we are already on Week 11 of Sunday Small Bites. Life just flies by a little too fast. This week, our ingredient was chosen by Palma. She chose ginger. I love ginger, but had trouble deciding what to make this week. While a lot of recipes contain ginger, I was looking for one that really featured ginger, not just had it as an ingredient.

I chose an interesting recipe called "Roasted Garlic Dipping Sauce with Fresh Ginger and Tamari. I'm sorry I can't name the source it came from. I did lots of google searches to find it, now can't seem to located it again. The sauce is meant to be served as a dipping sauce for bread, like you might serve olive oil and balsamic vinegar.

Here's my thoughts on the sauce. While the flavor was very good, I didn't like bread dipped in it. I'm not sure why, other than I don't think about dipping bread in things that are Asian-flavored. I have lots of it leftover in the refrigerator, and I will use it because it tastes really good. I think I'll use it to brush fish with before baking. I also think it would be great as a glaze or dipping sauce for meatballs. Or even as a dressing on a noodle salad. Or a green salad made with some napa cabbage, carrots, etc. where you would like an Asian-flavored dressing. So while this recipe was very good, I personally just wouldn't use it as a bread-dipping sauce, although others may enjoy it that way.

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
1/2 teaspoon dark sesame oil
Squeeze cooled garlic into bowl. Smash into small bits. Stir in all other ingredients. Refrigerate up to several weeks. Bring to room temperature to serve.

Comments (2)


The dipping sauce sounds very interesting, Cindy. I want to try it soon!

This sounds like a great sauce though I'm not sure I'd like the bread dipping either. I bet it would be great as a salad dressing.

Annie-it would make a great salad dressing.

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