Ginger Beurre Blanc

From The Vegetarian Cookbook

A white butter sauce, good with simple boiled or steamed potatoes.

• some fresh ginger root (to taste), minced
• 3 tbsp white wine vinegar
• 2 tbsp water
• 1/4 cup double cream
• 120g butter
• salt to taste
• black pepper to taste

Combine the ginger, vinegar and water in a saucepan. Bring to a boil and cook over high heat until liquid has nearly evaporated, about 2 minutes. Add the cream and continue cooking until mixture is reduced by half, about 1 minute or so.

Over the lowest heat possible whisk butter into the reduction, a little at a time, adding another piece as each is almost incorporated. Butter should not melt completely but should soften to form the sauce. Remove from heat and season with salt and pepper to taste. Strain sauce into a bowl and cover to keep warm.