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GINGER SAUCE FOR FISH

Yield: 10 servings

 
STEP ONE
1/2 c  Shallots; chopped
1/4 c  Ginger; fresh grated

STEP TWO
1/2 c  White wine
1/2 c  White vinegar

STEP THREE
1 c  Bechamel sauce
3/4 c  Butter; softened
Salt & pepper; to taste

STEP FOUR
1 c  Tomatoes; peel,seed,diced

 
1.  Saute SHALLOTS and GINGER in small amount of butter, briefly

2.  Add WINE and VINEGAR and reduce till ALMOST dry
 
3.  Add BECHAMEL,then WHIP in BUTTER & SALT & PEPPER...
 
4.  Add TOMATOES to sauce and mix in. Remove from heat.
 

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