"I adapted this recipe is from the Tyee Wine Cellars in Corvallis, Oregon. Enjoy it as a dipping sauce for seafood, pork, or chicken, or use it as a base for a glazing poultry, fish, or pork...."
INGREDIENTS
•
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 root 1/2 teaspoon dark sesame oil