4 Servings

1/4 cup/2 oz fresh ginger root, minced

3 teaspoons white wine vinegar

1/4 cup/2 oz heavy soya cream

1/4 lb butter or vegetable margarine

Salt & black pepper, fresh ground

Directions

Mince the ginger. Combine the ginger, vinegar and 2 tablespoons of water in a saucepan.

Bring to a boil and cook over high heat until liquid has almost evaporated, about 2 minutes. Add the heavy cream and continue cooking over high heat until mixture is reduced by half, about 1 minute.

Over the lowest heat possible whisk butter into the reduction, about a tablespoon at a time, adding another piece as each is almost incorporated.

Butter should not melt completely but should soften toform a creamy sauce.

Remove from heat and season to taste with salt and pepper.

Strain sauce into a bowl and cover to keep warm.