Ginger Sauce For Salmon

• 1 tablespoon unsalted butter
• 1 teaspoon fresh gingerroot, peeled and minced
• 2 tablespoons shallots, peeled and minced
• 1 cup cabernet sauvignon wine
• 2 tablespoons red wine vinegar
• 2/3 cup whipping cream or 2/3 cup heavy cream
• 3 tablespoons unsalted butter
• salt and pepper, to taste

1. Melt 1 tablespoon butter in heavy small saucepan over medium-high heat; add ginger and shallots. Saute until soft, about 5 minutes.
2. Add wine and vinegar and bring to boil. Reduce heat and simmer until reduced to 1/3 cup, about 8 minutes. Strain.
3. Boil cream in heavy medium saucepan until reduced by half, about 5 minutes. Stir into wine mixture. Simmer sauce until slightly thickened, about 3 minutes.
4. Remove from heat. Add remaining butter and whisk just until melted. Season with salt and pepper.
5. Spoon over cooked salmon fillets.

unsalted butter, fresh gingerroot, shallots, cabernet sauvignon wine, red wine vinegar, whipping cream, unsalted butter, salt

Taken from www.food.com/recipe/ginger-sauce-for-salmon-497522 (may not work)