Recipe: A Gingery Jus (Norman Van Aken)

A GINGERY JUS

"Jus is French for "juice." the juice inside the ginger is the dominant flavor here. I use it to provide a peppy counterpoint to the richness of Asian-flavored meat and seafood recipes.

This recipe is best served warm. For larger yields, double or triple the recipe; the jus will keep for up to 1 month in the refrigerator."

1/4 cup butter
1/4 cup diced ginger
1/2 Scotch bonnet chile, seeded and minced
2 tablespoons balsamic vinegar
1 tablespoon tamari
1 tablespoon tomato ketchup

Heat a small saucepan over very low heat and add the butter. When it begins to melt, add the ginger and Scotch bonnet, and simmer for 8 to 10 minutes.

Strain with a fine-mesh strainer into a bowl. Discard the ginger and chile. Whisk in the balsamic vinegar, tamari, and ketchup. Reserve until needed.

Makes 6 tablespoons
Source: Norman's New World Cuisine by Norman Van Aken