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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