Photo by Lori Rice
This homemade butter pairs well with salmon, tilapia, spring peas, green beans and summer squash.
Yield: 1/2 cup
- 1/2 cup cultured butter or plain sweet-cream butter, softened
- 1 tsp. grated fresh ginger
- 1/4 tsp. dark sesame oil
- 1/4 tsp. white or black sesame seeds
- 1/8 tsp. fine ground sea salt
Place butter in medium-sized bowl. Add ginger, sesame oil, sesame seeds and salt. Use spoon or rubber spatula to stir ingredients together. Stir well until all ingredients are combined and ginger and sesame seeds are distributed evenly throughout butter. Transfer butter to jar and seal with lid, or place butter on 8- by 12-inch parchment paper. Form butter into log about 4 inches long. Roll in parchment paper. Twist each end and secure with tie or rubberband.
Store in refrigerator for 2 to 3 weeks, or freeze up to 3 months.