Kona Lime ginger butter Sauce

Chef Paul Heerlein

> 4 shallots

> 1 tbl ginger

> 2 tble chopped ginger

> 2 oz kona lime juice

> 20 oz white wine

> 3/4 cup cream

> 1 lb sweet butter

> 1 tbles soy sauce

> 1 tble shichimi (togarashi pepper spice or Chef Pauls 6 pepper spice)

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

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

Add cream and reduce in half.

Slowly incorporate the cold butter pat by pat--strain and add shichimi to

taste.