TERIYAKI SAUCE

ALEXANDER'S BRASS RIB

2 Tablespoons minced ginger root
1/2 white onion, sliced
1/2 cup chopped green onions
1/4 cup chopped celery leaves
1 Tablespoon olive oil
1 cup soy sauce
1/4 to 1/2 cup pineapple juice
1/4 cup water
1/4 cup Burgundy wine
1/4 cup sauterne
2 Tablespoons brown sugar, packed

Combine ginger root, white and green onions and celery leaves.  Sauté in olive oil until evenly browned, about 10 minutes.

Add soy sauce, pineapple juice, water, Burgundy, sauterne and brown sugar.  Bring to boil, then reduce heat and simmer 20 minutes over medium-low heat.  Strain and serve with desired meats.  Makes about 2 cups.  Can be refrigerated for several days.