Recipe: Yuja Butter
Lately, I’ve been experimenting with compound butters. A compound butter is a butter that has additional flavors, herbs, etc. added to it. The garlic butter you find at a lot of restaurants and steak houses is a classic example of a compound butter.
Yujacha Butter (yields approx 1 cup)
½ cup yujacha
½ cup butter at room temperature
1 tablespoon balsamic vinegar or cider vinegar (I used cider vinegar)
1 tablespoon ginger juice
In a small bowl stir yujacha, balsamic vinegar and ginger juice with the softened butter until fluffy. Place into a nice bowl. Cover and and let set for at least 1 hour before serving. Serve with scones, muffins, fruit cake or nut breads.
Originally posted on Zenkimchi.com/FoodJournal
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