Ginger Beurre Blanc Sauce


Tova Ng

Recipe Information

Total Time: 

15 minutes



This bright sauce is a delicious complement to any seafood or chicken.


  • 1/4 cup white wine or sake
  • 1 shallot, finely chopped
  • 2 tablespoons fresh ginger, peeled and minced
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • Pinch of salt and pepper
  • Zest and juice of one lime


In saucepan over medium heat, reduce 1/4 cup white wine or sake, shallot and ginger until wine has nearly evaporated. Add cream, salt and pepper and stir until cream is reduced by about half. Turn off and remove pan from heat. Add butter and whisk until sauce is creamy and thick. Add zest and juice of lime, and mix well. Strain the finished sauce through a fine sieve. Discard ginger and shallots.

Serving Suggestion

Serve warm on top of any seafood or chicken.

Find the recipe and video for the Mizo Glazed Salmon, pictured.

Nutritional Information

240 Calories, 19 g. fat, 51 mg. cholesterol, 87 mg. sodium, 9 g. carbohydrate, 1 g. fiber, 1 g. protein