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@@@@@ Now You're Cooking! Export Format Ginger-Scallion Compound Butter none 1 pound butter 4 tablespoons chopped scallions 2 tablespoons minced ginger 1 tablespoon rice wine vinegar salt and freshly cracked black pepp 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. - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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