top of page
  • Weyand's Chef

Ginger Soy Butter

Updated: Jul 7, 2020


8 tablespoons (1 stick) unsalted butter, softened

2 tablespoons minced fresh ginger

2 tablespoons dark soy sauce

1/2 teaspoon rice vinegar


Combine the butter, ginger, soy sauce, and vinegar in a food processor. Process until light and fluffy. Pack into a small bowl. Leave butter at room temperature for about an hour for the flavors to develop, then cover with plastic wrap and chill until firm. Keeps about 5 days in the refrigerator and 2 months in the freezer. Makes about 1/2 cup.

Recipe obtained from Fish Without a Doubt by Rick Moonen and Roy Finamore.

Photo courtesy Alexandra's Kitchen.

43 views0 comments

Recent Posts

See All


bottom of page