In a heavy bottomed pan place 3 tablespoons ketchup and cook slowly until dried out. Add 1 tsp balsamic and reduce. Then add 1 tsp of soy sauce and also reduce.
Wisk in 1/2 lb fresh butter and 1/3 to 1/2 cup fresh tomato water. Finish with fresh ginger juice for flavor. Keep in a warm spot as this is an emulsion and will break at to much of a low or high temerature.
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