|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 wine1/4 cup chicken stock or fish fumet1/4 pound butterSalt 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.