Crush garlic 10 minutes before hand for optimum oxidation.
Peel ginger root and chop into 1/4 inch pieces.
Put all ingredients in stainless steel saucepan and bring to a boil over medium heat stirring occasionally. Reduce to a simmer for 25 to 30 minutes skimming any foam that rises to the top to reduce bitterness.
Strain out garlic and ginger through a sieve.
Chill and refrigerate. Sauce will keep for 4 to 6 weeks.
Go to full version of