GINGER SCALLION BUTTER

½ pound butter, softened

½ tablespoon rice wine vinegar

2 tablespoons chopped scallions

1 tablespoon minced fresh ginger

salt and freshly cracked black pepper to taste

1. Thoroughly cream the butter. Drop by drop, beat in the rice wine vinegar. Then beat in scallions and ginger and season to taste with salt and pepper.

adapted from Chris Schlesinger and John Willoughby, The Thrill of the Grill