Beurre Blanc

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Carey Estate in Rockwall, Texas in 1988.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * ½ teaspoon shallots peeled and sliced
 * ¼ ounce white wine vinegar
 * ¼ ounce white wine
 * ½ teaspoon chopped garlic
 * ½ teaspoon pickled ginger diced
 * 1 teaspoon key lime juice
 * 5 black peppercorns
 * ¼ ounces heavy cream
 * 2 ounces whole butter at room temperature
 * splash of cold water
 * ¼ teaspoon chopped chives

Directions

 * 1) In small saucepan heat shallots, vinegar, wine and whole peppercorns.
 * 2) Reduce until sauce takes on a syrup consistency then remove from stove.
 * 3) Strain through fine sieve into another pot.
 * 4) Add splash of cold water and butter while whisking constantly.
 * 5) When butter is incorporated add chives, ginger and garlic.