Tamari Ginger Dipping Sauce

from the kitchen of Chef Paul Prudhomme

Makes about 1 1/4 cups

A flavorful sauce like this one has many uses—as a dip with crudités, as an unusual cocktail sauce for boiled seafood (shrimp comes to mind, but try other favorites), or as a condiment with broiled fish or poultry.

ingredients

1 large egg

Juice of 1 lemon

1 tablespoon tamari

2 teaspoons Magic Pepper Sauce®

2 tablespoons ketchup

1 teaspoon ground ginger

1/2 teaspoon onion powder

1 cup vegetable oil

how to prepare

Place all the ingredients except the oil in a blender and process at medium speed until smooth. With the blender still running, slowly add the oil in a thin trickle, making a mayonnaise-like mixture to serve 101 different ways. Refrigerate any leftover sauce.