GINGER LIME BUTTER (about 5 tablespoons)
 |
 |
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