1. In a saucepan, sauté shallots, ginger and 1 tablespoon Plugrá Butter over medium heat until fragrant, about 1 to 2 minutes.
2. Add lime juice, rice wine vinegar and white wine and cook to reduce by about a half, about 5 to 6 minutes.
3. Remove ginger slice and remove pan from heat.
4. Add cubed Plugrá Butter into mixture a piece at a time and whip into reduction. Whisk in remaining ingredients until combined.