Instructions: In a small saucepan, combine shallot, ginger, wasabi, vinegar, and wine.

Cook on medium heat until liquids reduces to 1 tablespoon. Add cream and soy sauce, continue to cook until cream mixture reduces to 1-1/2 tablespoons. Lower heat; whisk in butter cubes one at a time. Remove from heat and strain.

Makes about 1 cup.

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