Ginger Butter Sauce
Makes About 3⁄4 Cup
Ingredients
1⁄2 cup dry white wine
2 tablespoons white wine vinegar
1 tablespoon grated fresh ginger
3 garlic cloves, minced
1 small shallot, minced
1⁄4 cup heavy cream
12 tablespoons unsalted butter, cut into 12 pieces and chilled
1⁄2 teaspoon salt
Pinch cayenne pepper
Instructions
Combine wine, vinegar, ginger, garlic, and shallot in small saucepan and bring to boil over high heat. Lower heat to medium-high and simmer until mixture is reduced by half, about 5 minutes. Add cream and continue to simmer until mixture is reduced by half, 2 to 3 minutes longer. Strain mixture through fine-mesh strainer into small bowl; wipe out saucepan. Return mixture to saucepan set over medium heat. Whisk in 2 pieces of butter until melted. Continue adding butter, 2 pieces at a time, until all butter has been incorporated. Stir in salt and cayenne; cover and keep warm.
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