Ginger Butter Sauce

• 4 tablespoons butter
• 1 tablespoon finely chopped shallots
• 2 teaspoons finely grated fresh ginger
• 2 tablespoons white-wine vinegar
• 1/4 cup dry white wine
• 2 tablespoons heavy cream

1. Heat one tablespoon of the butter in a saucepan and add the shallots and ginger.
2. Cook briefly, stirring, and add the vinegar and wine.
3. Cook until reduced to one-third cup.
4. Add the cream, bring to the boil and add remaining butter.
5. Put the sauce through a fine sieve, pressing to extract as much liquid as possible from the solids.
6. Keep warm.

butter, shallots, ginger, whitewine vinegar, white wine, heavy cream

Taken from cooking.nytimes.com/recipes/10854 (may not work)