Ginger Beurre Blanc
Ingredients
1/4 c fresh ginger root,Minced
3 T white wine vinegar
1/4 c heavy cream
1/4 lb butter
Salt
black pepper,Fresh Ground
Cooking Instructions
Mince the ginger. Combine the ginger, vinegar and 2 tablespoons of
water in a saucepan. Bring to a boil and cook over high heat until liquid has almost evaporated, about 2 minutes. Add the heavy cream and continue cooking over high heat until mixture is reduced by half, about 1 minute.
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. Remove from heat and season to taste with salt and pepper. Strain sauce into a bowl and cover to keep warm.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)