Home : Chef Paul's Recipes

Tamari Ginger Dipping Sauce

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.

Find this recipe and more in Chef Paul Prudhomme's Fiery Foods That I Love.

1 large egg
juice of 1 lemon
1 tablespoon tamari
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

Price: $1.25
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