Black Garlic Compound Butter – a delicious recipe with butter, black garlic, ginger root, cilantro, soy sauce, Kosher salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place the softened butter in a small mixing bowl. Carefully chop the black garlic as finely as possible, without mashing it too much. You want it to be visible in the butter. Gently mix the chopped garlic, minced ginger, and cilantro into the butter. Add the soy sauce, and adjust the amount to your taste. The soy sauce will darken the butter a little. If you like you can add some kosher salt to get the level of saltiness that your palate prefers.
2
Spoon the butter mixture onto a piece of parchment paper or plastic wrap. Form the butter into a log shape and roll it up in the paper (or plastic), twisting the ends to secure. Refrigerate until firm.
3
When ready to serve, slice the compound butter atop hot vegetables, steak, chops, or fish. It will melt and impart its lovely flavor to the food.
4
Store the compound butter in the refrigerator for several days; freeze for longer storage.
235
kcal
Calories
24
g
Fat
7
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 ounces unsalted butter, 2 cloves black garlic, 1 heaping teaspoons finely minced ginger root, 1 heaping tablespoons finely chopped cilantro leaves, and more.
Yes, Black Garlic Compound Butter falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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