5 tablespoons unsalted butter, at room temperature, divided
1 tablespoon peeled and finely chopped fresh ginger
finely grated zest of one lime
Melt 1 tablespoon of the butter in a small skillet over medium heat. Add the ginger and cook, stirring occasionally, until the ginger softens (about 3 minutes).
Transfer the ginger-butter mixture to a medium bowl and refrigerate until cooled (about 10 minutes).
Add the remaining 4 tablespoons of butter and the lime zest to the ginger mixture and whisk well.
Use immediately or refrigerate and use within 3 days.
Great on baked sweet potatoes.