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Sake Butter

This great recipe, courtesy of Tom Douglas, is a great addition to any salmon dish.

  • Yield: Makes 2/3 cup
Sake Butter

Source: The Martha Stewart Show, July Summer 2007


  • 9 tablespoons unsalted butter, chilled and cut into large pieces
  • 2 tablespoons peeled julienned ginger
  • 1 tablespoon minced shallots
  • 1/2 cup plus 1 teaspoon good-quality sake
  • 1 tablespoon heavy cream
  • 1/2 teaspoon fresh lime juice
  • Coarse salt


  1. Heat 1 tablespoon butter in a small saucepan over medium-high heat. Add ginger and shallots and cook, stirring, 2 to 3 minutes. Add 1/2 cup sake and bring to a boil; cook until reduced by 2/3, about 3 minutes. Add heavy cream, bring to a boil; cook until reduced by half, about 2 minutes. Add remaining butter in batches, whisking constantly. Once all the butter has been incorporated and mixture is thick and creamy, remove from heat. Whisk in remaining 1 teaspoon sake and lime juice; season with salt.

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