Lunch: Glazed Sea Bass with Ginger Butter Sauce
Ingredients
1 cup dry white wine
1/3 cup chopped shallots
1/3 cup thinly sliced fresh ginger
1/2 cup whipping cream
Instructions
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.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
