Description

A silky-smooth, tangy, and slightly sweet hibachi white sauce featuring roasted garlic for a mellow flavor, perfect for grilled meats and vegetables.

Ingredients

Scale

1 head of garlic
1 tablespoon plus 1/4 cup neutral oil (e.g., canola, sunflower), divided
1 cup mayonnaise
2 tablespoons rice vinegar
2 teaspoons granulated sugar
1/2 teaspoon onion powder
3/8 teaspoon fine sea salt, divided
1/8 teaspoon freshly ground black pepper
2–4 tablespoons filtered water, as needed
2 teaspoons smoked paprika
1/2 teaspoon red pepper flakes (optional)
1 tablespoon fresh chives, finely chopped

Instructions

Roast Garlic: Preheat oven to 400°F (200°C). Slice off the top 1/4 inch (6 mm) of the garlic head. Place on foil, drizzle with 1 tablespoon neutral oil, wrap tightly, and roast for 30-40 minutes until cloves are soft and golden brown. Squeeze the softened pulp into a small bowl and discard skins.
Prepare Chili Oil: While garlic roasts, combine 1/4 cup neutral oil, 2 teaspoons smoked paprika, 1/2 teaspoon red pepper flakes (optional), and 1/8 teaspoon salt in a small saucepan. Heat over low heat for 5-7 minutes, stirring occasionally, until fragrant. Remove from heat and cool completely. Strain through a fine-mesh sieve or leave the flakes in for texture.
Assemble Sauce Base: In a medium bowl, combine the mayonnaise, rice vinegar, granulated sugar, onion powder, 1/4 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Add the cooled roasted garlic pulp to the mixture. Use an immersion blender or whisk to combine thoroughly until the sauce is smooth and creamy, mashing the garlic fully to avoid lumps.
Adjust Consistency: Gradually whisk in 2-4 tablespoons filtered water until the sauce reaches a pourable yet thick consistency, similar to a creamy salad dressing. Taste and adjust seasoning as needed.
Serve: Spoon the finished Roasted Garlic White Sauce into a clean bowl. Drizzle the Smoked Paprika Chili Oil over the surface and sprinkle with finely chopped fresh chives for garnish. Serve immediately.

Notes

Use full-fat mayonnaise for the best texture and avoid low-fat or salad dressings. Apple cider vinegar can be used as a substitute for rice vinegar in a pinch. Start with less water and add gradually to achieve desired consistency. Store in an airtight container in the refrigerator for up to 5 days.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Condiment
Method: Assembly
Cuisine: Japanese-American

Nutrition

Serving Size: 2 tablespoons
Calories: 150 calories
Sugar: 1.2 g
Sodium: 120 mg
Fat: 16 g
Saturated Fat: 2.5 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 1.5 g
Fiber: 0.1 g
Protein: 0.5 g
Cholesterol: 10 mg

Keywords: hibachi white sauce, roasted garlic, creamy sauce, Japanese steakhouse, dipping sauce, easy recipe, hibachi sauce recipe