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Lime Ginger Beurre Blanc




Source of Recipe


CF--Marigene


Recipe Introduction


Use with scallops..


2 tablespoons minced shallot
1 tablespoon finely grated peeled fresh ginger
3 tablespoons fresh lime juice
1/4 cup dry white wine
1 stick (1/2 cup) cold unsalted butter, cut into tablespoon pieces
White pepper

Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tablespoons.
Whisk in butter 1 tablespoon at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. (Sauce must not get too hot or it will separate.) Pour sauce through a fine sieve into a bowl (discard solids), then return to cleaned pan. Season with salt and white pepper and keep warm while cooking scallops.