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Author Notes: Compound butter is an easy way to add a punch of flavor to cooked vegetables, steaks, chops, and fish. It's also pretty good just slathered on bread. I found black garlic in my co-op supermarket and combined it with ginger, cilantro, and soy to make this luscious and flavorful butter. It made a plate of ordinary steamed green beans extraordinary! —Donna
Makes 4 ounces of compound butter
- 4 ounces unsalted butter
- 2 cloves black garlic
- 1 heaping teaspoons finely minced ginger root
- 1 heaping tablespoons finely chopped cilantro leaves
- 1/4 to 1/2 teaspoons soy sauce
- pinches Kosher salt
- Place the softened butter in a small mixing bowl. Carefully chop the black garlic as finely as possible, without mashing it too much. You want it to be visible in the butter. Gently mix the chopped garlic, minced ginger, and cilantro into the butter. Add the soy sauce, and adjust the amount to your taste. The soy sauce will darken the butter a little. If you like you can add some kosher salt to get the level of saltiness that your palate prefers.
- Spoon the butter mixture onto a piece of parchment paper or plastic wrap. Form the butter into a log shape and roll it up in the paper (or plastic), twisting the ends to secure. Refrigerate until firm.
- When ready to serve, slice the compound butter atop hot vegetables, steak, chops, or fish. It will melt and impart its lovely flavor to the food.
- Store the compound butter in the refrigerator for several days; freeze for longer storage.