Buttered Ginger Sauce Recipe - Allrecipes.com
  • READY IN 25 mins

Buttered Ginger Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  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 More Reviews

Most Helpful Positive Review
Jan 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.

Most Helpful Critical Review
Aug 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.


8 Ratings

May 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!

Mar 03, 2005

Truly nice flavor combination. I wasn't sure about mixing parmesan and ginger, but the cooking allows the cheese to take on a wonderfully nutty taste, which combines well with the ginger. Mixed the sauce with soba noodles and cooked shrimp: delicious (I did not use the full amount of butter, but cut it in half and thinned the sauce with shrimp stock.)

Jan 26, 2005

We loved this! I did blend it in a blender - (only because my husband can't stand consistancy of sauteed onions). It ended up looking like a pesto sauce. It was fantastic!

May 22, 2007

First, I didn't have fresh ginger. I used a teaspoon of grated ginger. Maybe that affected the taste because this was way too peppery. I added a double dose of parmesan,1/2 cup of mozzerella, and a dash of milk to thin the pepper out. It wasn't bad but next time I'll put way less pepper in.


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  • Calories
  • 256 kcal
  • 13%
  • Carbohydrates
  • 3.9 g
  • 1%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 25.5 g
  • 39%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 294 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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