Ginger Beurre Blanc Sauce
This bright sauce is a delicious complement to any seafood or chicken.
- 1/4 cup white wine or sake
- 1 shallot, finely chopped
- 2 tablespoons fresh ginger, peeled and minced
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- Pinch of salt and pepper
- Zest and juice of one lime
In saucepan over medium heat, reduce 1/4 cup white wine or sake, shallot and ginger until wine has nearly evaporated. Add cream, salt and pepper and stir until cream is reduced by about half. Turn off and remove pan from heat. Add butter and whisk until sauce is creamy and thick. Add zest and juice of lime, and mix well. Strain the finished sauce through a fine sieve. Discard ginger and shallots.
Serve warm on top of any seafood or chicken.
Tips & Notes
Tova Ng demonstrates how to make a simple miso glaze for salmon and then shows you how to amp up the flavor with a ginger beurre blanc sauce.
240 Calories, 19 g. fat, 51 mg. cholesterol, 87 mg. sodium, 9 g. carbohydrate, 1 g. fiber, 1 g. protein