Ginger Beurre Blanc

• 1/4 cup minced fresh ginger root
• 1 tablespoon white wine vinegar
• 1/2 cup white wine
• 1/4 cup chicken stock or fish fumet
• 1/4 pound butter
• Salt and Fresh ground black pepper to taste

1. Mince the ginger.

2. Combine ginger, vinegar, wine, and stock in a saucepan. Bring to a boil and cook over high heat until liquid has reduced by 2/3, about 10 - 12 minutes.

3. 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.

4. Remove from heat and season to taste with salt and pepper. Strain sauce into a bowl and cover to keep warm.