Orange, Ginger and Soy Sauce Butter

Orange, Chive, Ginger and Soy Sauce Butter

Orange, Ginger Butter with Soy Sauce

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Servings1 tablespoon
Prep Time7 minutes
Refrigeration Time1 hour
Total Time1 hour 7 minutes


  • ½ cup butter (1 stick), room temperature
  • 1 tablespoon orange zest
  • 1 tablespoon chives, finely chopped
  • 1 tablespoon fresh ginger, peeled and finely grated
  • 2 teaspoons soy sauce


  • In a medium bowl, place 1 stick of softened butter. Using a fork, beat it for 1-2 minutes until fluffy.
    ½ cup butter (1 stick)
  • Add in all other ingredients and stir until well incorporated.
    1 tablespoon orange zest
    1 tablespoon chives
    1 tablespoon fresh ginger
    2 teaspoons soy sauce
  • Scrape butter onto a piece of plastic wrap or parchment paper and roll into a log measuring 1 ½ inches in diameter.
  • Place in the refrigerator until firm, approximately 1 hour. Remove from the refrigerator and use desired amount on cooked fish, chicken, beef or vegetables.
  • Wrap the remaining butter log in plastic wrap and place in a sealed plastic bag in the freezer for up to 3 months. Slice off desired amounts as needed. For easy slicing, dip a knife in warm water before cutting.


Tamari can be substituted for soy sauce to make a gluten-free option.



Serving: 1g | Calories: 104kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 185mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 358IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
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