Sherry and Ginger Sauce
A sherry based sauce infused with ginger and chicken stock.
Servings: 4
Equipment
- Cast iron or stainless pan
Ingredients
- ½ cup dry sherry
- 3 tablespoon butter
- 1 tablespoon better than bouillon
- 1 tablespoon minced fresh ginger
- 1 shallot
- ¼ cup water
- 2-3 medium zucchini
Instructions
- Slice zucchini into half moons about a ¼" in thickness.
- Mince shallot and ginger.
- In a large skillet or cast iron pan, heat to medium-high. Add butter.
- Once the butter begins to foam, add the ginger and shallot. Let it cook for a few minutes.
- Add the sherry and stir it in to coat the ginger and shallot.
- After 2-3 minutes and when the alcohol smell has evaporated, add the Better Than Bouillon and water.
- Let the mixture come up to a bubble and add the zucchini. Combine it so the zucchini is evelny coated with the sauce.
- Cook on medium for 5-8 minutes, cuntinuing to stir until the zucchini is cooked but still firm. (Dont let the zucchini get mushy)
- Check for seasoning and add salt if needed and definitely add some fresh black pepper. Add one more dab of butter and stir in.
- Serve it quickly with a roast chicken or another main course of your choosing.