Ginger Sauce
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Anonymous Fri Oct 07 11:32:31 2005

1 tsp. ginger root, grated

clarified butter, as needed

2 oz. white wine

8 oz. fish stock

1 oz. blond roux

2 oz. heavy cream

Saute ginger in clarified butter. Add wine; reduce until almost dry. Add fish stock; heat to boiling. Add roux. Reduce heat; simmer for 5 minutes. Add cream; simmer 5 minutes more. Strain sauce through cheese-cloth; reserve hot.

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