Ginger Sauce

Ingredients

• 3 tablespoons Preserved ginger (stem ginger in syrup) (Finely chopped or ready to be sieved)
• 3 tablespoons Ginger syrup (from the preserved ginger jar)
• 2 tablespoons Unsalted butter (For the butter sauce base)
• 2 tablespoons All-purpose flour (For the butter sauce base)
• 1 cup Water or Milk (Milk creates a richer sauce; water is traditional for clear butter sauce)
• 1 tablespoon Sugar (Optional, adjust to taste depending on syrup sweetness)
• 2 drops Essence of ginger (Optional, for extra intensity)

Instructions

1. 1Take the preserved ginger and the ginger syrup. Rub the ginger through a wire sieve into a bowl to create a smooth pulp, or blend finely until smooth. Mix well with the syrup.
2. 2In a saucepan, melt the butter over medium heat. Add the flour and stir constantly for about 1-2 minutes to cook out the raw flour taste, but do not let it brown (unless a darker sauce is desired).
3. 3Gradually whisk in the water (or milk) to the roux, ensuring no lumps form. Bring the mixture to a gentle simmer and cook for about 5-8 minutes until the sauce thickens and coats the back of a spoon.
4. 4Add the prepared ginger puree and syrup mixture to the hot butter sauce. Stir well to combine. Taste and add sugar if additional sweetness is needed, or a few drops of ginger essence for a stronger kick. Heat through for another minute and serve hot.