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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