Peel and finely mince 6 garlic cloves and peel and grate about 2 tablespoons fresh ginger. Place both in a medium mixing bowl. Grating releases the oils and makes them easy to incorporate into the sauce.

Bloom the berbere

Add 2 tablespoons of the neutral oil to a small skillet and warm it over medium-low heat until it shimmers but does not smoke (about 1 minute). Add 2 tablespoons of the berbere spice and stir for 20–30 seconds; this briefly toasts the spices and amplifies aroma. Remove from heat and let cool slightly, then transfer the warmed oil and spices to the bowl with the garlic and ginger.

Combine wet ingredients

To the bowl add 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 2 tablespoons honey, and 4 tablespoons water. Whisk briskly to dissolve the honey and start hydrating the berbere.

Emulsify with oil

Slowly drizzle in the remaining 4 tablespoons neutral oil while whisking vigorously to create a loose emulsion. The sauce should be glossy and pourable; if it seems too thick, whisk in an additional teaspoon or two of water until you reach desired consistency.

Season and adjust

Stir in 1 teaspoon salt. Taste and adjust: add more vinegar for brightness, more honey for sweetness, or a pinch more berbere for heat. If you prefer a smoother texture, pulse the mixture briefly in a small food processor or blender until combined but still a bit textured (10–15 seconds).

Rest and meld

Cover the bowl and let the awaze sit at room temperature for at least 30 minutes to allow flavors to meld. For best flavor, refrigerate for 2–12 hours; bring back to room temperature before serving and whisk to recombine.

Finish and serve

Stir in optional 2 tablespoons finely chopped cilantro or parsley just before using. Serve awaze as a condiment for grilled meats, fish, tibs, injera, roasted vegetables, or as a marinade/dipping sauce. Store in an airtight container in the refrigerator for up to 2 weeks; bring to room temperature and whisk before serving.