Q. What is the best way to prepare ginger sauce to go with meats or seafood?
Do you know how many sauces there are that are based on or include ginger? Many. Many, many. Here are a few recipes. You'll have to decide for yourself which is best.
Ginger Butter Sauce
From Bon Appétit, December 1996, from the Deer Valley Seafood Buffet; Park City, Utah.
Works well with fish.
1 cup dry white wine
1/3 cup chopped shallots
1/3 cup thinly sliced fresh ginger
1/2 cup whipping cream
Combine wine, shallots and ginger in heavy small saucepan over high heat. Boil until liquid is reduced to 1/4 cup, about 5 minutes. Add cream and boil until liquid is reduced by half, about 3 minutes. Remove from heat.
Ginger, Miso and Cilantro Sauce
From Bon Appétit, April 1998.
1-1/2 tsp oriental sesame oil
1/2 cup minced shallots
1 Tbsp minced peeled fresh ginger
1 cup canned low-salt chicken broth
1/4 cup frozen orange juice concentrate, thawed
3 Tbsp rice vinegar
2 Tbsp yellow miso (fermented soybean paste)* or soy sauce
2 Tbsp chopped fresh cilantro
*Available at Japanese markets and specialty foods stores and in the Asian foods
sections of some supermarkets.
Heat oil in heavy small saucepan over medium-high heat. Add shallots and ginger and
sauté 2 minutes. Add broth, orange juice concentrate and vinegar. Boil until mixture is
reduced to 3/4 cup, about 6 minutes. Stir in miso and cilantro. Simmer 1 minute. Season
with salt and pepper.
Yield: Makes 3/4 cup.
Ginger and Scallion Sauce
From Epicurious, from Michael Tong, Shun Lee Palace, New York.
Works well with chicken.
1/2 cup sesame oil
6 Tbsp peanut, vegetable, or corn oil
1/4 cup finely shredded fresh ginger
3 scallions, green part included, trimmed and cut into fine strips, 4 inches long
2 Tbsp light soy sauce
2 tsp sugar
1 Tbsp dry sherry or shao hsing wine
1/2 tsp monosodium glutamate (optional)
Heat the peanut, vegetable, or corn oil in a small saucepan, and when it is hot add the
ginger and scallions. Cook about 30 seconds; remove ginger and scallions with a slotted spoon, leaving the oil in the pan. Add the remain ingredients to the oil, bring to a boil. Serve at room temperature.
Yield: Makes 4 servings.
From Thai Home Cooking, by William Crawford & Kamolmal Pootaraksa.
This thick, dark, rich & spicy sauce goes well with as a dipping sauce with bland foods such as tofu.
1 Tbsp garlic, finely chopped
2 Tbsp brown bean paste
1/4 cup ginger, finely chopped
1 Serrano chili, stemmed & finely chopped
2 Tbsp white vinegar
1 Tbsp sugar
1 Tbsp soy sauce
3 cilantro sprigs, chopped
Mix all ingredients thoroughly. Use immediately or at least within 6 hours of preparation, as the flavors will get stronger the longer the sauce sits.