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Lemon Grass-Ginger Butter

Yield Makes about 3/4 cup


  • 4 stalks fresh lemon grass (about 1/4 lb. total)
  • 1 cup (1/2 lb.) butter or margarine
  • 1/4 cup minced fresh ginger
  • 4 teaspoons minced garlic

Nutrition Information

  • calories 139
  • caloriesfromfat 97 %
  • protein 0.3 g
  • fat 15 g
  • satfat 9.6 g
  • carbohydrate 0.7 g
  • fiber 0.1 g
  • sodium 157 mg
  • cholesterol 41 mg

How to Make It

  1. Trim and discard tough tops and root ends from lemon grass. 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.

  2. Nutritional analysis per tablespoon.