Tamari Ginger Dipping Sauce

from the kitchen of Chef Paul Prudhomme

Makes about 1¼ cups

A flavorful sauce like this one has many uses as a dip with crudit's, 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.
1 large egg
juice of 1 lemon
1 tablespoon tamari
2 teaspoons Chef Paul Prudhomme's Magic Pepper Sauce®
2 tablespoons ketchup
1 teaspoon ground ginger
½ 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