print this recipe email to a friend Tamari Ginger Dipping Sauce 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. Find this recipe and more in Chef Paul Prudhomme's Fiery Foods That I Love. 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.   Copyright© 1995 by Paul Prudhomme

Price: $1.25 Quantity: Magic Pepper Sauce® 3.25 fl.oz. A unique blend of fully ripened red cayenne and habanero peppers and spices gives all your recipes a little flavor kick.Unlike other hot sauces, there's no aftertaste.Magic Pepper Sauce® enhances ...

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