Japanese Garlic Butter
By
Lynn Dine
@diner524
5
This is a recipe from "The Barbecue Bible!" by Steven Raichlen. It's a Japanese butter sauce that can be used to baste fish, meats and vegetables on the grill or served as a sauce over vegetables and meats.
Ingredients
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5 Tbspbutter, unsalted
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3 Tbspsoy sauce
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2 Tbsplemon juice, fresh
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1clove garlic, minced
How to Make Japanese Garlic Butter
- Melt the butter in a small saucepan over medium heat. Stir in the remaining ingredients and simmer briskly until the garlic has lost its rawness and the sauce is rich-tasting and mellow, about 3 minutes. The butter keeps, covered in the refrigerator, for up to 3 days. Reheat over low heat before using.
Makes about 1/2 cup
