Plum ginger sauce (served with ecrevisse stru
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 12 | ounces | Plum preserves -- purreed |
| 2 | ounces | Ginger -- grated |
| 4 | ounces | Red wine vinegar |
| 2 | ounces | Granulated sugar |
| ½ | teaspoon | Granulated garlic |
Directions
Heat Skillet, melt butter. Add grated inger, saute 2 minutes. Add remaining ingredients. Bring to a boil. Strain. Serve Hot. Serve with Ecrevisse Strudel with two Sauces. Can add less ginger... strong ginger taste. Source: Brit Shockley Recipe By :
Related recipes
- Coquilles st. jacques au gingembre (scallops
- Crab in ginger sauce
- Crab stuffed shrimp with ginger sauce
- Ecrevisse (crawfish) strudel with two sauces
- Eggplant & ginger sauce
- Eggplant and ginger sauce
- Ginger & scallion sauce
- Ginger sauce (to have with grilled fish)
- Ginger sauce for steamed crab
- Ginger-plum sauce
- Leek mustard sauce (served with ecrivisse str
- Plum ginger sauce (served with ecrevisse strudel)
- Plum sauce
- Plum sauce #1
- Plum sauce #2
- Plum sauce #3
- Plum sauce #4
- Plum sauce #5
- Poulet aux ecrevisses
- Shrimp with ginger sauce