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Sake Butter
Makes 2/3 Cup
*2 tablespoons peeled and very thinly julienned fresh ginger
*1 tablespoon minced shallots
*1 tablespoon unsalted butter
*1/2 cup plus 1 teaspoon quality sake, such as Momokawa
*1 tablespoon heavy cream
*8 tablespoons cold unsalted butter, cut into large dice
*1/2 teaspoon fresh lime juice
*Kosher salt
1In a small saucepan on medium-high heat, sweat the ginger and shallots in 1 tablespoon of butter for 2 to 3 minutes. Add 1/2 cup of sake, bring to a boil and reduce by two thirds, about 3 minutes.
2Add the heavy cream, bring to a boil and reduce by half, about 2 minutes.
3Add the pieces of cold butter to the sauce, bit by bit, while whisking constantly over medium-high heat. The butter will emulsify, creating a thick, creamy sauce. Once all the butter has incorporated, remove the pan from the heat.
4Whisk in remaining teaspoon of sake and the lime juice. Season to taste with salt.
  • A beurre blanc is a classic French butter sauce. It is delicate and will "break" or look curdled if you try to keep it over direct heat for too long. The best ways to keep a beurre blanc warm is to either place the container of sauce in a pan of hot water for a half hour or so, or pour it directly into a small Thermos(R) and screw the cover on. The Thermos method will keep your beurre blanc warm for an hour or more.

From Tom Douglas' Seattle Kitchen (Morrow, 2001)