Ginger-lemon sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Two-inch knob of gingerroot; peeled | |
| 4 | teaspoons | Freshly-squeezed lemon juice |
| 4 | teaspoons | Thai fish sauce |
| 1 | teaspoon | Granulated sugar |
Directions
Using a Japanese ginger grater or very fine holes on grater, grate ginger to make 2 teaspoons ginger shreds and juice. In a small bowl mix ginger with remaining ingredients. Let stand 10 minutes. Pour sauce through a fine strainer and serve with pan-fried scallops. This recipe yields about ¼ cup sauce.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4621 broadcast 05-12-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
05-22-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.
Related recipes
- Chicken lemon sauce
- Fresh ginger sauce
- Ginger lemonade
- Ginger sauce
- Ginger soy butter sauce
- Ginger-lemon vinaigrette
- Ginger-pepper sauce
- Ginger-plum sauce
- Ginger-rhubarb sauce
- Gingerbread and lemon sauce
- Gingered cherry sauce
- Gingered-honey fruit sauce
- Greek lemon sauce
- Honey-ginger sauce
- Lemon ginger sauce
- Lemon sauce
- Lemon-lime sauce
- Orange-ginger sauce
- Orange-lemon sauce
- Soy-ginger sauce