Ginger Beurre Blanc

4 Servings
1/4 c fresh ginger root,Minced
3 T white wine vinegar
1/4 c heavy cream
1/4 lb butter
Salt
black pepper,Fresh Ground
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.