Ginger Butter Sauce

1. 1

   Heat one tablespoon of the butter in a saucepan and add the shallots and ginger.

2. 2

   Cook briefly, stirring, and add the vinegar and wine.

3. 3

   Cook until reduced to one-third cup.

4. 4

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

5. 5

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

6. 6

   Keep warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.