Ginger Beurre Blanc is a traditional French recipe for classic sauce made from a reduction of ginger, white wine and double cream with butter. The full recipe is presented here and I hope you enjoy this classic French version of: Ginger Beurre Blanc.
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Ingredients:
50g fresh ginger root, minced
3 tbsp white wine vinegar
60ml double cream
120g butter
Salt
freshly-ground black pepper
Method:
Mince the ginger and pound to a paste in a pestle and mortar. Combine the ginger, vinegar and 2 tbsp of water in a saucepan. Bring to a boil and cook over high heat until the liquid has almost evaporated (about 2 minutes). Add the double cream and continue cooking over high heat until the volume of the mixture has reduced by half (about 1 minute).
Over the lowest possible heat whisk the butter into the reduction about a tablespoon at a time, adding another piece as the previous piece is almost incorporated. (The butter should not melt completely but should soften to form a creamy sauce.) Remove from the heat and season to taste with salt and pepper. Strain sauce into a bowl and cover to keep warm.
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