Cook the ginger, garlic, shallots in the butter, stirring constantly. When it starts to get dry, add ¼ cup water and continue to stir. Cook until the vegetables are soft. Add approx. 1/3 c white wine to mixture and cook down.

Put mixture and ½ c water in blender and puree. Strain puree into clean saucepan. Over low heat, cook with ½ c soy sauce, stirring.

If desired, add diluted corn starch to thicken.