Caribbean Chop Sauce

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.