Roasted Garlic Sauce
2 whole heads of garlic
1 orange juiced
1 grapefruit juiced
1 lemon juiced
2 tbsps. sake or dry vermouth
2 tbsps. extra virgin olive oil
2 tbsps. white miso (soybean paste)
black pepper
1. Remove most of the papery skin from the garlic heads. Slice off the top to expose the flesh.
2. Place garlic heads on tin foil with 1 tablespoon sake or vermouth and 2 tablespoons of citrus juice. Fold foil into packet and place in 275 oven for about an hour or until soft and roasted.
3. Cool and squeeze garlic into bowl. Mix with other ingredients and blend well. Serve by the dollop on tomatoes, with artichokes or as you wish. Garnish with fresh herbs such as Spanish tarragon, basil, marjoram, etc.
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