Ginger Butter Sauce

Ingredients

• 4 tablespoons butter
• 1 tablespoon finely chopped shallots
• 2 teaspoons finely grated fresh ginger
• 2 tablespoons white-wine vinegar
• ¼ cup dry white wine
• 2 tablespoons heavy cream

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    139 calories; 14 grams fat; 9 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 40 milligrams cholesterol; 5 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About one-half cup

Preparation

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.

About 15 minutes