Ginger-Scallion Compound Butter

Recipe Ingredients

1 lb	454g / 16oz	Butter
4 tablespoons	60ml	Chopped scallions
2 tablespoons	30ml	Minced ginger
1 tablespoon	15ml	Rice wine vinegar
		Salt and freshly cracked black pepper

Recipe Instructions

Use softened unsalted butter. Mix ingredients in blender or by hand. Do not let butter melt. Roll up compound butter in plastic wrap and freeze until needed. When ready to grill, cut off a small pat for each portion of fish to be grilled.

Source:
Chris Schlesinger, "Thrill of the Grill"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.