• Weyand's Chef

Ginger Soy Butter

Updated: Jul 7

Ingredients:

8 tablespoons (1 stick) unsalted butter, softened

2 tablespoons minced fresh ginger

2 tablespoons dark soy sauce

1/2 teaspoon rice vinegar


Preparation:

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.



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