This savory Black Garlic Sauce is great drizzled on fish, chicken, veggies, or tofu. It’s potent, so you only need a tablespoon or so per 4 oz. of protein. It keeps for weeks in the fridge.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Makes: about 1¼ cups

Time: 5 minutes


  • ¼ cup peeled black garlic
  • ½ cup reduced-sodium soy sauce
  • ¼ cup tahini
  • 3 Tbs. balsamic vinegar


  1. In a blender, purée all the ingredients with 2 Tbs. water until smooth.

Nutrition Information 

Per serving (1 Tbs.):

  • Calories: 25
  • Total fat: 1.5 g
  • Sat fat: 0 g
  • Carbs: 2 g
  • Fiber: 0 g
  • Total sugar: 0 g
  • Added sugar: 0 g
  • Protein: 1 g
  • Sodium: 210 mg
HCK soups book cover


The Healthy Cook's Kitchen: Soup

The supermarket is full of canned soups. But, as far as your health...and your taste buds...are concerned, none can hold a candle to this collection of Healthy Cook Kate Sherwood’s favorite soup recipes. Not only are they lick-the-bowl delicious; they’re packed with vegetables, beans, and lentils. And Kate shows you tricks—Creamy Vegetable Soup without cream, Chicken Tortilla Soup using a store-bought rotisserie chicken—that will help you up your soup game.

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