ID:641
Recipe Name:Ginger Beurre Blanc
Name:
Email:
Date: November 30,2009
Category: Sauces
Category: Sauces
Nationality: French
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Number of servings: 4
Calories Per Serving: None
Preparation Time: None
Difficulty: Easy
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| Ingredients: |
Left Ingredients:
1/4 c fresh ginger root,Minced
3 T white wine vinegar
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Right Ingredients:
1/4 c heavy cream
1/4 lb butter
Salt
black pepper,Fresh Ground
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| Cooking
Instructions: |
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.
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| Serving Suggestion: |
None
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| Additional Comments: |
None
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| Preparation Time: |
None
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| Number of servings: |
4
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| Calories Per Serving: |
None
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| Degree of Difficulty: |
Easy
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| Pictures: |
None
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