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Chili-ginger butter

updated

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Ingredients for 1 servings:

  • 250 g butter
  • 50 g tomato paste
  • 2 tbsp olive oil
  • 1 clove(s) garlic
  • 1 piece(s) ginger root
  • 1 tbsp, leveled salt
  • 70 g Parmesan, freshly grated
  • 5 basil leaves, finely chopped
  • 1 tsp chili powder

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

with pasta, baked potatoes, white bread, steak or fish…

Combine all ingredients in a bowl. Press the garlic and ginger through a garlic press. Make sure the butter is spreadable, not fresh from the refrigerator. The Parmesan cheese can be finely or coarsely grated, depending on your preference. Mix everything well and refrigerate. For example, we use it to cook pasta. Then the butter shouldn’t be too hard when poured over the hot pasta. Melt it, and perhaps sprinkle a little more Parmesan over it. We and our guests enjoyed the butter grilled on bread or with steak.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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