Orange Ginger Sauce

Ingredients

1/4 cup minced shallots
1 tablespoon minced ginger
2 tablespoons orange zest
1 cup dry white wine
1 cup fresh orange juice
1/2 cup heavy cream
2 sticks cold unsalted butter, cut into pieces
1 teaspoon soy sauce
Salt
1/8 teaspoon wasabi powder

Instructions

In a medium, heavy saucepan, combine the shallots, ginger, orange zest, wine, and orange juice and bring to a boil. Reduce the heat to medium-low and simmer until reduced in volume by 2/3. Add the cream and cook until reduced by 1/2.

Whisking constantly, add the butter a bit at a time, waiting until each is completely incorporated before adding the next piece. Continue whisking until the sauce is smooth. Add the soy sauce, salt, to taste, and wasabi. Serve warm with the Wasabi-Crusted Salmon. (NOTE: If not being served immediately, place in a hot water bath, covered, and stir occasionally.)

Yield: Makes about 1 cup