• 1 lemon, juiced
• 1 cup white wine
• 1 tablespoon minced ginger
• 2 large minded shallots
• 1 cups light cream
• 6 tablespoons butter
• 1/4 pound oven roasted, shelled and skinned hazelnuts, chopped

Combine the shallots, ginger, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.

Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve. Sprinkle with chopped hazelnuts prior to serving