Wasabi-ginger butter sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Shallot; chopped | |
| 1 | Piece (1-inch) ginger root; chopped | |
| 1 | tablespoon | Wasabi |
| ¼ | cup | Rice vinegar |
| ¼ | cup | White wine |
| 2 | tablespoons | Heavy cream |
| 2 | tablespoons | Soy sauce |
| ½ | cup | Unsalted butter; cubed |
Directions
From: Judith Pirie <judith@...> Date: Wed, 26 Jun 1996 15:58:48 -1000 In a small saucepan, combine shallot, ginger, wasabi, vinegar, and wine.
Cook on medium heat until liquids reduces to 1 tablespoon. Add cream and soy sauce, continue to cook until cream mixture reduces to 1-½ tablespoons. Lower heat; whisk in butter cubes one at a time. Remove from heat and strain. Makes about 1 cup.
The Electric Kitchen; Hawaiian Electric Company, Inc.
EAT-L Digest 25 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .