GINGER LIME BUTTER

GINGER LIME BUTTER (about 5 tablespoons)

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4 tablespoons (½ stick) unsalted butter, at room temperature

2 teaspoons grated lime zest

1 teaspoon ground ginger

½ teaspoon salt

freshly ground black pepper to taste

 


 

1. Stir all the ingredients together in a small bowl until smooth. Shape into a cylinder 2-½ inches in diameter and wrap in foil or plastic wrap. Refrigerate until firm, about 1 hour.

 

from Julee Rosso and Sheila Lukins, The New Basics Cookbook

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