How To Make Ginger Butter

Hi, my name is Rob Cotton. Welcome to a Leith's School of Food and Wine, a leading cookery school based in Central London in Chiswick. Not only we are running a yearlong diploma course for professional students and chefs, we also run a range of one day, one week and evening courses to give inspiration for the recipes we cook at home.

I am going to show you how to make ginger butter. It's a very simple process. Flavoured butters are really used in many situations.

They can also be made well and stored. Flavoured butter can be stored one or two weeks in a fridge or a couple of months in a freezer. It's really important to have low temperature butter, and it's much easier to work with really nice and soft.

Remember to use strong flavouring ingredient with it and we can use small amount of butter and also to use further when you come to use it. I am going to use 55 grams of softened butter and sauce to season, and I am also going to peel the outside of the ginger and I am going to very very finely on a grater to make the most flavour in a large chunk. Easiest way to having a ginger peeling is to peel the outside if you use the knife to end-cut ginger away.

This is the most efficient way of doing it. If you do come across any little nodes in the ginger, cut these of difficult two at the cut rounds, specially the ends. Once you removed the outside of the ginger, use the grater as fine as possible.

Assess until you have 55 grams of butter, between one to two teaspoons of ginger. If you count a fresh ginger about half a teaspoon to one teaspoon, of ground ginger, should work perfectly well as a substitute. Just roughly a teaspoon of ginger, add then to the softened butter and then to combine nice and evenly.

And just use a little bit of salt and a little spice and a quick grind of pepper for a better spice. And if you want to make this into a sweet butter, you could add 55 grams of butter to 55grams of icing sugar. Take it into the fridge for half an hour and forty five minutes.

And cut it into small chunks, and to use it more easily. And this is how to make ginger butter. .