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Ginger Beurre Blanc

french, fall, winter, sauce, simmered

1/4 cup minced fresh ginger root
3 tablespoons white wine vinegar
1/4 cup heavy cream
1/4 pound butter
Salt
Fresh ground black pepper

Mince the ginger. Combine the ginger, vinegar and 2 tablespoons of water in a saucepan. Bring to a boil and cook over high heat until liquid has almost evaporated, about 2 minutes. Add the heavy cream and continue cooking over high heat until mixture is reduced by half, about 1 minute. Over the lowest heat possible whisk butter into the reduction, about a tablespoon at a time, adding another piece as each is almost incorporated. Butter should not melt completely but should soften to form a creamy sauce. Remove from heat and season to taste with salt and pepper. Strain sauce into a bowl and cover to keep warm. NOTES : A ginger, vinegar and cream sauce for fish. 26086 0 0 0 0 0

Contributor: Cook's Magazine November 1987

Yield: 4 servings

Preparation Time: 0:45

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