Ginger-Molasses Butter
By Lan LamPublished on March 19, 2018
Time
10 minutes
Yield
Makes ½ cup
Ingredients
8 tablespoons unsalted butter, cut into ¼-inch pieces2 teaspoons molasses 1 teaspoon grated fresh ginger ⅛ teaspoon salt
Before You Begin
Do not use blackstrap molasses; its intense flavor will overwhelm the other flavors. Our favorite is Brer Rabbit All Natural Unsulphured Molasses Mild Flavor.
Instructions
- Microwave 2 tablespoons butter in medium bowl until melted, about 1 minute. Stir in molasses, ginger, salt, and remaining 6 tablespoons butter. Let mixture stand for 2 minutes. Whisk until smooth. (Butter can be refrigerated for up to 3 days.)
Time
10 minutesYield
Makes ½ cupIngredients
8 tablespoons unsalted butter, cut into ¼-inch pieces
2 teaspoons molasses
1 teaspoon grated fresh ginger
⅛ teaspoon salt
Ingredients
8 tablespoons unsalted butter, cut into ¼-inch pieces
2 teaspoons molasses
1 teaspoon grated fresh ginger
⅛ teaspoon salt
Ingredients
8 tablespoons unsalted butter, cut into ¼-inch pieces
2 teaspoons molasses
1 teaspoon grated fresh ginger
⅛ teaspoon salt
Why This Recipe Works
Melting a portion of the butter and whisking in more that was cold made the final result spreadable. Adding ginger to the warm melted butter extracted all its flavor compounds. The water in the molasses and butter dissolved the salt and ensured that the condiment was evenly seasoned.
Before You Begin
Do not use blackstrap molasses; its intense flavor will overwhelm the other flavors. Our favorite is Brer Rabbit All Natural Unsulphured Molasses Mild Flavor.
Instructions
- Microwave 2 tablespoons butter in medium bowl until melted, about 1 minute. Stir in molasses, ginger, salt, and remaining 6 tablespoons butter. Let mixture stand for 2 minutes. Whisk until smooth. (Butter can be refrigerated for up to 3 days.)
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