Wasabi-ginger Butter Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Hawaiian | Sauce | 6 | Servings |
INGREDIENTS
| 1 | Shallot, chopped | |
| 1 | Piece, 1-inch ginger root | |
| chopped | ||
| 1 | T | Wasabi |
| 1/4 | c | Rice vinegar |
| 1/4 | c | White wine |
| 2 | T | Heavy cream |
| 2 | T | Soy sauce |
| 1/2 | c | Unsalted butter, cubed |
INSTRUCTIONS
From: Judith Pirie <judith@ALOHA.NET> 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 1-1/2 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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 227
Calories From Fat: 155
Total Fat: 17.6g
Cholesterol: 47.5mg
Sodium: 309.2mg
Potassium: 436.5mg
Carbohydrates: 18.3g
Fiber: 3.6g
Sugar: 5.6g
Protein: 3.7g