Ginger Soy Butter
Updated: Jul 7
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.