Garlic-Ginger Compound Butter
Fresh ginger, garlic, and turmeric give this compound butter a savory warmth, balanced by lemon. Once chilled, it can be sliced into small portions and added to hot dishes. Butter provides fat and a little goes a long way for flavor.
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Servings: 19 (1 serving ≈ 20 gram)
Digestion time: 3 hour
Grind the peeled ginger (20 g), garlic (20 g), and sea salt (6 g) in a mill until puréed.
Soften the butter (300 g) with a silicone spatula.
Add the juice from lemon (30 g) and mix.
Fold in the garlic-ginger purée and turmeric (5 g), mixing until evenly combined.
Place the butter on cling film, shape it into a log, wrap, and refrigerate for 2–3 hours until firm. Use within 3–4 days.
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