Ginger Cream

This savory sauce is also great with roasts—or add 1 to 2 tablespoons sugar with the salt for a dessert sauce.

1⁄4 cup heavy cream

One 4-inch piece of ginger, peeled and cut into 6 pieces

1⁄4 teaspoon salt

• Heat the cream, ginger, and salt over low heat in a small saucepan until bubbles fizz around the pan’s inner edge.
• Remove from the heat, cover, and set aside on the stove to keep warm.
• Fish out the ginger pieces before serving.

Makes about 1⁄4 cup