This glossy glaze comes together fast, with fresh garlic and grated ginger bloomed in a touch of avocado oil until fragrant, then simmered down with pure maple syrup and coconut aminos for that deep savory-sweet balance. A splash of apple cider vinegar brightens the whole thing, while an arrowroot slurry gives it that clean, spoon-coating thickness without any heavy reduction time. Brush it onto roasted vegetables or proteins in the last few minutes of cooking for a lacquered, caramelized finish, or drizzle it on right at the table for extra shine. It's a versatile little sauce to keep on hand, and it slots easily into a dairy free kitchen whenever you want big flavor with minimal fuss.
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In a small bowl, whisk together the arrowroot starch and cold water until fully dissolved with no lumps. Set aside.
Heat the avocado oil in a small saucepan over medium-low heat until it shimmers. Add the minced garlic and grated ginger and cook, stirring constantly, until fragrant and just softened, about 1 minute. Watch closely — the garlic can brown quickly at this stage.
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