Ginger Butter Sauce

By norsegal8

Ingredients

• 1/2 cup dry white wine
• 2 tablespoons white wine vinegar
• 1 tablespoon minced fresh ginger
• 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
• 1 small shallot, minced (about 1 1/2 tablespoons)
• 1/4 cup heavy cream
• 12 tablespoons (1 1/2 sticks) unsalted butter, cold, cut into 12 equal pieces
• 1/2 teaspoon table salt
• Pinch cayenne pepper

Details

Servings 1

Preparation

Step 1

Combine wine, vinegar, ginger, garlic, and shallot in small saucepan; 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, waiting until previous 2 pieces are fully incorporated before adding more. Stir in salt and cayenne; cover and keep warm.