Directions:
- Prepare a paste of ginger and garlic in your mixer/blender bowl.
- Combine butter, ginger-garlic paste, lemon juice and parsley.
- Mix well.
- Line a small square or rectangular butter dish with clingfilm.
- Spoon the butter onto it.
- Freeze.
- When it has frozen into shape, remove it from the dish alongwith the clingfilm.
- Store refrigerated for 1 week or in the freezer for upto 2 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.12 Kcal (863 kJ) | ||
| Calories from fat | 207.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.02g | 35% | |
|---|---|---|---|
| Cholesterol | 62.14mg | 21% | |
| Sodium | 235.52mg | 10% | |
| Potassium | 21.94mg | 0% | |
| Total Carbs | 0.58g | 0% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 0.39g | 1% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.1mg | 0% | |
| Calcium | 9.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 651.49 Kcal (2728 kJ) | ||
| Calories from fat | 654.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 72.75g | 35% | |
|---|---|---|---|
| Cholesterol | 196.41mg | 21% | |
| Sodium | 744.4mg | 10% | |
| Potassium | 69.35mg | 0% | |
| Total Carbs | 1.83g | 0% | |
| Sugars | 0.15g | 0% | |
| Dietary Fiber | 0.23g | 0% | |
| Protein | 1.22g | 1% | |
| Vitamin C | 5mg | 3% | |
| Vitamin A | 0.9mg | 9% | |
| Iron | 0.3mg | 0% | |
| Calcium | 30.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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