Ginger Soy Butter
Add a dollop to grilled fish or beef, steamed rice and vegetables.
Yield: Approximately one cup
1/2 c. Butter, softened
4 tsp. Soy sauce
1 T. Finely grated fresh ginger
1 green onion with top, minced
1/2 c. Finely chopped California walnuts
In a small bowl combine butter, soy sauce, ginger and green onion. Beat with electric mixer until fluffy. Beat in walnuts. Store in covered container in refrigerator up to one week or in freezer for one month. Remove amount desired and bring to room temperature before serving.