Ginger Beurre Blanc

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Appears in Cook's Illustrated May/June 1993

Use an immersion blender to make this velvety, ginger-flavored classic, excellent on most light-fleshed fish.

SERVES 16 (Makes about 1 cup)

TIME 35 minutes

WHY THIS RECIPE WORKS

For our best ginger beurre blanc recipe, we used an immersion blender to quickly and perfectly emulsify the ingredients.

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