Kona Lime gingerbutter Sauce

Chef PaulHeerlein

 

> 4 shallots

> 1 tbl ginger

> 2 tblechopped ginger

> 2 oz konalime juice

> 20 oz whitewine

> 3/4 cupcream

> 1 lb sweetbutter

> 1 tbles soysauce

> 1 tbleshichimi (togarashi pepper spice or Chef Pauls 6 pepper spice)

 

In a non reactivesauce pan combine the wine, crushed fresh ginger, lime

juice, shallots, wine,soy and reduce au-sec.

 

Add cream andreduce in half.

Slowlyincorporate the cold butter pat by pat--strain and add shichimi to

taste.