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Ginger Butter Sauce
- Total Time
- About 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 4tablespoons butter
- 1tablespoon finely chopped shallots
- 2teaspoons finely grated fresh ginger
- 2tablespoons white-wine vinegar
- ¼cup dry white wine
- 2tablespoons heavy cream
Preparation
- Step 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.
Private Notes
Cooking Notes
Do you have to buy an entire pint of heavy cream for 2 tablespoons? I don't use cream. Is there a substitute? (I know, the French love cream.) I am a 1% milk person.
A tiny amount of plain yogurt 1%.
This splendid sauce was originally designed to accompany a recipe of paupiettes of sole stuffed with mushrooms and spinach. It is delicious there and on other seafood recipes as well .
Amazing on broiled swordfish = Pierre Franey classic
Would help to have some ideas on how to use the sauce... for some of us lay people/new cooks....
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