Ginger Beurre Blanc

Name: Ginger Beurre Blanc
Yield: Serves 16 (Makes about 1 cup)
Cuisine: French
Ingredients: 1/2 cup, Chardonnay; 2 tablespoons, white wine vinegar or rice wine vinegar; 1 tablespoon, minced fresh ginger; 1 tablespoon, minced garlic; 1 tablespoon, minced shallots; 1/4 cup, heavy cream; 12 tablespoons, unsalted butter, room temperature, cut into 1/2-inch pieces; 1/2 teaspoon, table salt; Pinch, cayenne pepper

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Appears in Cook's Illustrated May/June 1993

French

Quick

Sauces

Use an immersion blender to make this velvety, ginger-flavored classic, excellent on most light-fleshed fish.

SERVES16 (Makes about 1 cup)

TIME35 minutes

WHY THIS RECIPE WORKS

For our best ginger beurre blanc recipe, we used an immersion blender to quickly and perfectly emulsify the ingredients.

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