White Wine Sauce with Cream

• 50 g (2 oz) butter
• 4 shallots, finely chopped

Melt the butter in a saucepan and throw in the shallots and garlic. Allow to simmer for a few moments, then add the white wine - either sweet or dry according to your taste.

Add the ginger, allow the liquid to reduce for 5 minutes, then add the beurre manié and stir it in. Stir in the cream, simmer to reduce and thicken a little, then season with salt and pepper. At the last mome