Buttered Ginger Sauce

6
sal 20

"Ginger is gently simmered in butter with green onions, garlic and Parmesan cheese."

Ingredients 25 m {{adjustedServings}} servings 256 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 294 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Melt butter in a small saucepan over medium heat. Stir in ginger, garlic, green onions, basil, black pepper and red pepper flakes; cook for 5 minutes. Stir in Parmesan cheese and cook until well blended.
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Reviews 6

  1. 8 Ratings

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Apple Mom
1/21/2009

This was SO yummy! We used it to dip stir-fried chicken and veggies because we can't eat soy or wheat or tomato but it would also be great thinned and tossed with pasta. I did 1/4c butter and 1/4c oil to get some omega's in our diet. I didn't have green onions so I used white and it was delicious! A new favorite.

IMVINTAGE
8/10/2007

I cut the recipe in half, left out the onions, used ginger-in-a-tube, & used fresh instead of dried basil (didn't add it until the end of the cook time so it wouldn't cook the flavor out). All I have to say is... How in the world did y'all keep your cheese from forming a huge clump? As soon as I added it, it locked onto the ginger, basil & garlic & it all formed one big, gooey clump, in a pool of melted butter. :o( I whisked & whisked but never got it anywhere near "well-blended". I used fresh parmesan grated fine in my food processor, so it was very similiar in texture to the stuff in the can...maybe that was the problem. I liked the flavor combo so I'll try it another time but I'll just grate the cheese on top of the sauce after plating.

tracy m.
5/26/2010

I made this sauce for spagetti squash & spaghettini pasta mixed together. It was light, flavourful & deliciously simple to make. It's one of my favorite pasta sauces to make!