4 Servings

Ingredients of Ginger Beurre Blanc recipe:

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

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.

Tags: Chef K.T. Murphy, chef keith murphy, chef murph, Chef Murph TV, Chef Murphy, Chinese, food, Foodist Networks, Global Fusion Americana, Recipes