Buttered Ginger Sauce

sal 33

"Ginger is gently simmered in butter with green onions, garlic and Parmesan cheese."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

25 m servings 256 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

6
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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/...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive
Newest

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/...

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 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!

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. Mixe...

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!

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, an...

Other stories that may interest you