| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Hawaiian |
Sauce |
6 |
Servings |
INGREDIENTS
| 1 |
|
Shallot; chopped |
| 1 |
|
Piece (1-inch) ginger root; chopped |
| 1 |
tb |
Wasabi |
| 1/4 |
c |
Rice vinegar |
| 1/4 |
c |
White wine |
| 2 |
tb |
Heavy cream |
| 2 |
tb |
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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