Ginger Cilantro Butter

8 Lbs. Butter

3 Bunches Scallions, sliced (use the whole thing)

5 Oz. Ginger, peeled and grated

3 Heads Garlic, peeled and minced

2 Bunches Cilantro, chopped

Melt butter, clarify. Pour into vessel to cool, either over an ice bath, or in cooler. When butter starts to thicken, fold in all other ingredients. Stir occasionally to keep vegetables/herbs from sinking to the bottom.

 

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