| Ginger Cream Sauce Recipe |
Ginger cream sauce is very easy to make and goes deliciously with fresh cooked lobster meat, slice sauteed sea scallops and crab meat.
You can use the basic bechamel sauce or just butter and cream. First you grate a large very fresh ginger root (you do not have to peel it).
Add the ginger gratings to the sauce after it has reached the right consistency not befjore and slowly heat under low with a tight fitting lid. Don't let it boil. The longer you wait the better the flavor. Shake and swirl the pan but do not to open the top, the flavor will jump away. The ginger fragrance will vaporize out of the pot. Let it cool with the top tightly fitted in the fridge. When cold strain through a very fine sieve and barely reheat for serving. Saute what ever your seafood is in olive oil and pour the cream over it. It's one of the sauces you can be design crazy about by pouring the sauce on the empty warm plate and then arranging everything else in an attractive pattern.
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