Sunday, July 15, 2012

Ginger-Lime Butter

The second recipe in today's triple dose is for ginger-lime butter. Making compound butters is a great way to add flavor to your meals by adding it to bread, potatoes, meat, fish, etc. The uses are endless and it is simple to make and store for long periods of time. Today's combination of ginger and lime goes great on top of seafood!

Recipe yields 4 tbsp of butter

4 tbsp unsalted butter
1 tbsp lime juice
2 tsp ginger
Salt and pepper to taste

Allow butter to soften to room temperature so it is easy to work with. Smooth butter in a small bowl. Add lime juice and mix to combine.

Photo: Peeled ginger

Peel and mince ginger. Add to the butter and combine. Helpful hint: To peel ginger, use the edge of a spoon to scrape off the skin. Cut ginger into strips and then proceed to dice and mince.

Roll butter in wax pepper and refrigerate to harden. Slice and place atop a freshly cooked piece of fish for an easy but complex flavor combination. Enjoy!

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