- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3 tablespoons finely chopped drained stem ginger in syrup, syrup reserved
- Stem ginger in syrup is available in Asian markets and some supermarkets.
- Beat butter and chopped ginger in small bowl to blend. Beat in 2 to 3 teaspoonfuls ginger syrup to sweeten to taste. (Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.)