This recipe comes straight from Food and Wine. I use it on fish, tofu, steamed bok choy, and rice.
INGREDIENTS
2 tablespoons extra-virgin olive oil
6 garlic cloves, thinly sliced
1/2 cup low-sodium soy sauce
1 1/2 sticks (6 ounces) unsalted butter, cut into tablespoons and chilled
Freshly ground pepper
DIRECTIONS
In a medium saucepan, heat the olive oil.
Add the garlic and cook over moderately low heat, stirring constantly, until golden, 3 to 5 minutes.
Transfer to a blender or food processor; add the soy sauce and puree.
Return the garlic-soy mixture to the pan and bring to a boil.
Reduce the heat to low.
Remove the pan from the heat and whisk in the chilled butter, 1 tablespoon at a time, until it is incorporated and the sauce is smooth.
Return the pan to the heat now and then to keep the sauce hot enough to melt the butter but do not let it boil.
Season generously with pepper.
NOTE: The recipe makes about 1 1/4 cups. I doubled the recipe in the photos, so what you are seeing is twice as much as you will get.
