GINGER BUTTER SAUCE

Ginger Butter Sauce image

Provided by Craig Claiborne And Pierre Franey

Time 15m

Yield About one-half cup

Number Of Ingredients 6

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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

Steps:

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.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 19 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 12 grams, Sodium 8 milligrams, Sugar 1 gram, TransFat 1 gram