Ginger Butter Recipes
GINGER BUTTER
Excellent to spread on any fish when baking/broiling, also great for seafood (Prawns) to stir fry. Try it on chicken MMmm I add garlic to it as well. It is quick to prepare and saves times when you want to use it because it's already made.
Provided by Bergy
Categories Chicken
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Use a fork to cream all the ingredients to gether, cover and store in fridge or freeze until you want to use it.
KING PRAWN AND SCALLOP IN GINGER BUTTER
Steps:
- Bring the wine, vegetable stock, ginger, and garlic to boil in a skillet. Mix in the carrot and leek, and reduce heat to low. Simmer 5 minutes. Mix in scallops and prawns. Stir in the butter cubes. Continue cooking until butter is melted and scallops and prawns are opaque. Sprinkle with chives, and season with salt and pepper to serve.
Nutrition Facts : Calories 629.2 calories, Carbohydrate 11.4 g, Cholesterol 282.6 mg, Fat 47.8 g, Fiber 1.3 g, Protein 32.6 g, SaturatedFat 29.4 g, Sodium 481.6 mg, Sugar 2.6 g
GINGER BUTTER
Categories Condiment/Spread Dairy Ginger Brunch No-Cook Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- Beat butter and chopped ginger in small bowl to blend. Beat in 2 to 3 teaspoonfuls ginger syrup to sweeten to taste. (Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.)
LIME GINGER BUTTER
Make and share this Lime Ginger Butter recipe from Food.com.
Provided by Sharon123
Categories < 15 Mins
Time 5m
Yield 5 tablespoons
Number Of Ingredients 5
Steps:
- Stir all ingredients together in a small bowl until smooth. Shape into a cylinder 2 1/2" wide, and wrap in plastic wrap or foil.
- Put in refrigerator until firm, about 1 hour. Enjoy!
- Makes 5 tbls.
Nutrition Facts : Calories 82.7, Fat 9.2, SaturatedFat 5.8, Cholesterol 24.4, Sodium 181.8, Carbohydrate 0.3, Fiber 0.1, Protein 0.1
GINGER BUTTER SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories weekday, condiments
Time 15m
Yield About one-half cup
Number Of Ingredients 6
Steps:
- Heat one tablespoon of the butter in a saucepan and add the shallots and ginger. Cook briefly, stirring, and add the vinegar and wine. Cook until reduced to one-third cup. Add the cream, bring to the boil and add remaining butter. Put the sauce through a fine sieve, pressing to extract as much liquid as possible from the solids. Keep warm.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 19 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 12 grams, Sodium 8 milligrams, Sugar 1 gram, TransFat 1 gram
GLAZED SEA BASS WITH GINGER BUTTER SAUCE
Categories Milk/Cream Fish Ginger Bake Bass White Wine Honey Bon Appétit Utah
Yield Serves 4
Number Of Ingredients 13
Steps:
- For sauce:
- Combine wine, shallots and ginger in heavy small saucepan over high heat. Boil until liquid is reduced to 1/4 cup, about 5 minutes. Add cream and boil until liquid is reduced by half, about 3 minutes. Remove from heat.
- For fish:
- Mix soy sauce, honey and rice vinegar in another heavy small saucepan. Mix water and cornstarch in small bowl until smooth. Add to soy sauce mixture. Stir mixture over medium heat until glaze boils and thickens slightly, about 2 minutes. Remove from heat. Cool glaze to room temperature. (Sauce and glaze can be prepared 1 day ahead. Cover separately and refrigerate.)
- Preheat oven to 350°F. Arrange fish on small baking sheet. Brush with some of glaze. Bake until opaque in center, about 15 minutes. Remove from oven. Bring remaining glaze to boil. Spoon glaze over fish.
- Meanwhile, bring sauce to simmer. Remove from heat. Gradually add butter to sauce, whisking just until melted. Strain. Season with salt and pepper.
- Spoon sauce onto 4 plates, dividing equally. Top with fish and serve.
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- Basil Butter. Fall is just around the corner, so it’s time to start using or saving your fresh herbs. And this basil butter is the ideal recipe because it can be frozen all winter.
- Garlic Herb Compound Butter for Steak. Garlic and herbs are always a delicious combination. Add them to some butter and spread it on your favorite steak or fluffy bread, and it’s guaranteed to be your new favorite recipe.
- Cilantro Ginger Garlic Compound Butter. Cilantro, ginger, and garlic butter is a terrific addition to any fish dish or vegetable side. Cilantro provides a nice herby flavor.
- Chipotle Lime Compound Butter. This chipotle and lime compound butter is creamy, tangy, and spicy. It’s also divine on pretty much everything, from veggies and potatoes to your favorite protein.
- Cinnamon Butter. Not in the mood for herbs and spice? Then try this simple yet delicious butter that’s guaranteed to satisfy your sweet tooth. For this one, you’ll add brown sugar or honey for the sweet element.
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