Ginger Butter Sauce
- Total Time
- About 15 minutes
- Rating
- Comments
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Ingredients
- 4tablespoons butter
- 1tablespoon finely chopped shallots
- 2teaspoons finely grated fresh ginger
- 2tablespoons white-wine vinegar
- ÂĽcup dry white wine
- 2tablespoons heavy cream
Nutritional analysis per serving (3 servings)
191 calories; 19 grams fat; 12 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 7 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat one tablespoon of the butter in a saucepan and add the shallots and ginger. Cook briefly, stirring, and add the vinegar and wine. Cook until reduced to one-third cup. Add the cream, bring to the boil and add remaining butter. Put the sauce through a fine sieve, pressing to extract as much liquid as possible from the solids. Keep warm.
Private Notes
Comments
Do you have to buy an entire pint of heavy cream for 2 tablespoons? I don't use cream. Is there a substitute? (I know, the French love cream.) I am a 1% milk person.
A tiny amount of plain yogurt 1%.
This splendid sauce was originally designed to accompany a recipe of paupiettes of sole stuffed with mushrooms and spinach. It is delicious there and on other seafood recipes as well .
Amazing on broiled swordfish = Pierre Franey classic