GINGER BUTTER SAUCE FOR FISH

By BobD

Ingredients

• 4 tablespoons butter
• 1 tablespoon finely chopped shallots
• 2 teaspoons finely grated fresh ginger
• 2 tablespoons white-wine vinegar
• 1/4 cup dry white wine
• 2 tablespoons heavy cream

Details

Servings 1
Adapted from events.nytimes.com

Preparation

Step 1

Heat one tablespoon of the butter in a saucepan and add the shallots and ginger. Cook briefly, stirring, and add the vinegar and wine.

Cook until reduced to one-third cup.

Add the cream, bring to the boil and add remaining butter.

Put the sauce through a fine sieve, pressing to extract as much liquid as possible from the solids. Keep warm.