Lemon Grass-Ginger Butter

Gluten Free
Dairy Free
Health score
4%
Lemon Grass-Ginger Butter
45 min.
3
576kcal

Suggestions


Indulge in the vibrant and aromatic world of flavors with our Lemon Grass-Ginger Butter, a delightful addition to your culinary repertoire. This gluten-free and dairy-free masterpiece is not just a side dish—it's an invitation to elevate your meals with a burst of zesty goodness. Imagine the savory warmth of fragrant ginger, the subtle kick of garlic, and the exotic essence of lemon grass, all melted together into a luxurious butter that promises to transform even the simplest of dishes into gourmet experiences.

Whether you're spreading it on warm crusty bread, drizzling it over steamed vegetables, or using it to enhance your favorite grilled meats, this lemon grass-ginger butter brings a fresh and invigorating twist to your table. Ready in just 45 minutes, it's perfect for those who want to impress guests at a dinner party or simply elevate a weeknight meal with minimal effort. Plus, with only three servings and a calorie count that's surprisingly reasonable, you can feel good about indulging in this rich, flavorful treat.

So why not take a moment to create this luscious butter? It’s a simple yet fabulous way to add a touch of Asian-inspired flair to your cooking. Get ready to appreciate the fusion of flavors that awaits you in every tantalizing bite!

Ingredients

  • 0.5 lb butter 
  • 0.3 cup ginger fresh minced
  • teaspoons garlic minced
  • stalks lemon grass fresh ()

Equipment

  • frying pan
  • knife
  • slotted spoon

Directions

  1. Trim and discard tough tops and root ends from lemon grass.
  2. Remove and discard tough outer layers. With the flat side of a knife, crush tender inner stalks; cut crushed stalks into 2-inch pieces. In a 1 1/2- to 2-quart pan over high heat, combine lemon grass pieces, butter, ginger, and garlic. When butter is melted, turn heat to low and stir often until flavors are blended, 15 to 20 minutes. With a slotted spoon, lift out and discard lemon grass. Use butter hot. If making up to 1 day ahead, let cool, cover, and chill; reheat to serve.

Nutrition Facts

Calories576kcal
Protein0.98%
Fat93.26%
Carbs5.76%

Properties

Glycemic Index
15
Glycemic Load
0.56
Inflammation Score
-9
Nutrition Score
8.1321739298494%

Flavonoids

Kaempferol
0.01mg
Myricetin
0.06mg
Quercetin
0.07mg

Nutrients percent of daily need

Calories:575.71kcal
28.79%
Fat:61.03g
93.9%
Saturated Fat:12.67g
79.18%
Carbohydrates:8.49g
2.83%
Net Carbohydrates:8.24g
3%
Sugar:0.18g
0.2%
Cholesterol:0mg
0%
Sodium:715.82mg
31.12%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.44g
2.89%
Manganese:1.13mg
56.5%
Vitamin A:2705.73IU
54.11%
Vitamin E:2.37mg
15.78%
Iron:1.75mg
9.72%
Potassium:225.59mg
6.45%
Magnesium:18.71mg
4.68%
Phosphorus:46.43mg
4.64%
Calcium:44.2mg
4.42%
Vitamin B6:0.09mg
4.26%
Folate:16.76µg
4.19%
Copper:0.08mg
4.16%
Vitamin B2:0.06mg
3.65%
Zinc:0.52mg
3.46%
Vitamin C:2.32mg
2.81%
Vitamin B1:0.03mg
2.04%
Vitamin B3:0.33mg
1.63%
Vitamin B12:0.08µg
1.26%
Vitamin B5:0.11mg
1.14%
Selenium:0.76µg
1.09%
Source:My Recipes