1 Banana (Peeled and Cut in Rounds)
1/2 cup Minced Shallots
3 tbsp. Minced Ginger
1/2 cup Raspberry Vinegar
2 cup Bonewerks Culinarte Demi Glace de Veau or Demi Glace de Veau Elite
7 tbsp. Butter
HEAT butter in a sauce pan until half melted. Add shallots and ginger; sweat over low heat. Add banana rounds and cook until it begins to soften and disintegrate. Immediately add raspberry vinegar; reduce by one-third.
STIR in Bonewerks Culinarte Demi Glace de Veau or Demi Glace de Veau Elite until desired thickness. Pass through a strainer in to saucepan. Whisk in remaining butter, season to taste with salt and pepper.