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GINGER SAUCE FOR FISH

Yield: 10 servings
 

Ingredients

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

    STEP TWO
    • 1/2 cup  White wine
    • 1/2 cup  White vinegar

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

    STEP FOUR
    • 1 cup  Tomatoes; peel, seed, diced
     

Directions

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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