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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
Recipe search

Ginger Beurre Blanc
Difficulty Level: Medium
Recipe Id: SAUCE103

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.


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