Ingredients 

  • 2 tbsp ginger, minced
  • 1 tbsp minced shallots
  • 1 tbsp unsalted butter
  • 1/2 c plus 1 tsp sake
  • 1 tbsp heavy cream
  • 1 stick butter, cold, cut into cubes
  • 1/2 tsp lime juice
  • salt to taste

In a medium saucepan, add the ginger, shallots, and tablespoon of butter over medium heat and swear the ginger and shallots for about 5 mins to extract the flavor.  Add the sake and bring to a boil.  Let this mixture reduce for about 3 mins to infuse all the ingredients together.

Note: What I like to do at this point is strain the liquid to get the shallots and ginger outta there.  I don’t really like the taste of straight ginger, but I can get down with that to flavor my food from time to time 🙂

Add the heavy cream and bring to a boil.  Reduce again by half, for about 3 mins.

Add in the butter piece by piece and whisk over medium heat.  Once the whole stick is added remove from the heat and add an additional tsp of sake and the lime juice and whisk.  Add the salt to taste.  This should look like a creamy sauce at this point.

Serve over brown rice with the Miso Salmon and enjoy!


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