Best 15 Sesame Butter Recipes

SESAME CRUSTED MAHI MAHI WITH SOY SHISO GINGER BUTTER SAUCE

Steps:

• In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

SOY-BUTTER BASTED SCALLOPS WITH WILTED GREENS AND SESAME

Steps:

• Heat the oven to 200 degrees. Season the scallops well with salt and pepper. Heat a 12-inch cast-iron skillet over medium-high. Add 2 tablespoons grapeseed oil and, when it shimmers, add the scallops. Cook undisturbed for 2 to 3 minutes, until they begin to brown and form a crust on the bottom.
• Flip the scallops, add the butter and soy sauce to the pan and use a spoon to repeatedly drizzle the sauce over the tops of the scallops to finish cooking, 1 to 2 minutes more.
• Set the scallops on an oven-safe plate and pour the butter mixture on top. Place the plate in the oven to keep the scallops warm while you finish the rest of the dish.
• Add the remaining 1 tablespoon grapeseed oil to the skillet and heat over medium. Add the garlic and red-pepper flakes, if using, and cook until the garlic is pale golden, about 2 minutes, adding a teaspoon or so more of grapeseed oil if needed. Return the heat to medium-high and add the spinach, in batches, if needed, and season with salt. Toss until the spinach wilts, adding a few teaspoons of water to help it along, if needed, and scrape the browned bits from the bottom of the pan. Turn off the heat.
• Add the scallops back to the pan and pour any residual butter-sauce over top. Drizzle the dish with sesame oil and a good squeeze of lime. Top with scallions and sesame seeds, if using, and serve with rice.

PEANUT BUTTER SESAME NOODLES

Steps:

• Mix the first 8 ingredients together in a nonreactive bowl and set aside.
• Cook your noodles in a large pot of boiling water, following the directions on the package (probably for 3-5 minutes). Drain and rinse well with cold water. Return to pot and mix noodles with 2 tablespoons sesame oil.
• If you want to eat your noodles cold, let them cool in the oil before mixing the peanut sauce with them. This will help the flavors stay bright. If you're eating them right away, mix the peanut sauce in right away and enjoy. Sprinkle sesame seeds on individual portions for extra flavor and crunch.

GRILLED CORN WITH SESAME-SOY BUTTER

Steps:

• Make the sesame soy butter: Melt the butter in a small saucepan over low heat. Whisk in the sesame oil, soy sauce, mirin and several grinds of pepper until well-blended. Remove from the heat and reserve.
• Set up your grill for direct grilling and heat to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in oil and drawn across the grate with tongs. Fold a 12-by-18-inch sheet of aluminum foil in thirds like a business letter to make a grill shield.
• Meanwhile, cut the tapered end off one ear of corn. Pull the husk back over the stem end as if peeling a banana to expose the kernels. Rotate the corn as you peel it and gather the husks together below the stem. Tightly tie the husks with butcher's string or a strip of corn husk to form a handle. Discard the silks. Repeat with the remaining corn. Breathe a sigh of relief: The hard part is over. Brush each ear of corn on all sides with some of the sesame-soy butter.
• Arrange the corn on the grate, sliding the folded aluminum foil grill shield under the husks to keep them from burning. Grill the corn, turning the ears so they roast evenly and basting the corn with some sesame-soy butter, until darkly browned all over, about 3 minutes per side. (If you are using a gas grill, close the cover while grilling.)
• Transfer the corn to a platter. Brush one final time with any remaining sesame-soy butter. Sprinkle the corn on all sides with sesame seeds and chives.

SESAME CRUSTED MAHI MAHI WITH SOY SHISO GINGER BUTTER SAUCE

Steps:

• In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and sake or white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

NUTTY PEANUT BUTTER & TAHINI (SESAME SEED) SOFT COOKIES

Steps:

• Preheat oven to 350F/175C & grease an oven tray.
• In a large bowl mix sugars together.
• Add remaining ingredients. NOTE: Do not pour tahini straight from container. Scoop from bottom as mixture separates & you don't want just the oil! If you buy a particularly runny tahini, use 1/4 cup tahini, 3/4 cup peanut butter.
• Mix ingredients til well combined. If mixture is too sticky/runny add some flour/gluten-free flour to the mix.
• Spoon 1 1/2 teaspoons of the mixture onto the greased baking tray. TIP: they will spread out while baking so don't crowd tray. You may need to do two batches.
• With a fork, make a slight indent to flatten cookies.
• Bake for 8 minutes for soft cookies, >10 (til browned) for crisper cookies.
• Let cool for 10-15 before touching otherwise they will crumble.

GRILLED SALMON WITH SESAME BUTTER

Steps:

• combine lime juice, vegetable oil, 1 T soy sauce, sesame seeds (un-toasted) and celery seeds in a large ziplock bag.
• add salmon and turn bag to coat.
• let it marinade for 1 hour, turning regularly.
• preheat over to 350 degrees.
• spread 2 T sesame seeds in a small baking pan.
• place in oven and toast seeds to a light brown (3-5 min.).
• remove and set aside to cool.
• once cool, combine the toasted sesame seeds, butter, scallions or chives, sesame oil and black pepper.
• stir until smooth.
• shape into a cylinder and roll into wax paper.
• chill until firm.
• preheat broiler or grill.
• cook salmon about 5 minutes per side.
• when plating, serve with 1 T slice of sesame butter.

ASIAN CURRIED SESAME PEANUT BUTTER NOODLES WITH SHANGHAI TIPS

Steps:

• In a medium saucepan, combine olive oil, peanut butter, soy sauce and fish sauce over low heat. Blend cornstarch into the broth and slowly pour into saucepan, whisking constantly until smooth. Add curry powder to taste. Add sesame oil just before combining sauce with noodles.
• Cook the noodles according to package instructions with kosher salt added to water. In last few minutes of cooking, add shanghai tips. Drain noodles and mix with sesame peanut sauce. Serve immediately.

MIXED BOWL OF EGG, RICE, BUTTER/SESAME OIL, SOY SAUCE, TOASTED S

Steps:

• Mix all of the ingredients (except for the lightly fried egg) together in a bowl. Top with the fried egg (strips or whole).
• Enjoy!
• *The "lightly fried egg" is just cracked over a skillet in a little bit of oil. (Is that stir-frying? In case you can't tell, I'm really a novice cook!) Or you could whisk an egg and pour it over a griddle/skillet, as if you were going to make an omelette. Then you slice the egg in little strips.

CHARRED SPRING ONION AND SESAME-CHILE BUTTER

Steps:

• Prepare a grill for medium-high heat. Toss onions with oil on a rimmed baking sheet; season with salt and black pepper. Grill until lightly charred and wilted, about 3 minutes (extra-large bulbs will take a little longer). Let cool; finely chop.
• Mix onions, shichimi togarashi, and red pepper flakes into butter in a small bowl; season with salt and black pepper.
• Do Ahead
• Butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.

SESAME NORI BUTTER

Steps:

• Bon Appetit Add ThisPrintE-MailFeeds .Recipes & Menus | recipes Nori-Sesame Butter Drizzle this flavored butter over popcorn or grilled fish. Makes 1/2 cup Recipe by The Bon Appétit Test Kitchen Photograph by Diane Fields October 2011 Pictured with Bacon-Bourbon Butter (top) and Porcini-Red Wine Butter (bottom). • More compound butter recipes Ingredients 1/2 cup (1 stick) unsalted butter, room temperature 2 teaspoons toasted white sesame seeds 2 teaspoons toasted black sesame seeds 1/2 sheet toasted nori, finely chopped Kosher salt Ingredient Info Look for toasted nori (thin sheets of dried seaweed) and black sesame seeds in the Asian foods section of better supermarkets and at Asian markets. Preparation Put butter on a work surface and sprinkle sesame seeds and nori over butter. Season with salt. Using a knife, finely chop together until well combined. Transfer butter mixture to a sheet of parchment paper, wax paper, or plastic wrap, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid. Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months. Read More http://www.bonappetit.com/recipes/2011/10/nori-sesame-butter#ixzz1ZeCAomLr

BLACK SESAME SEED PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 with racks in lower and upper thirds.
• Beat together peanut butter and sugar in a medium bowl with an electric mixer until combined well, about 2 minutes. Beat in egg and baking soda.
• Place sesame seeds in a shallow bowl. Roll level teaspoons of dough into balls, then roll in seeds to coat. Arrange balls about 1 inch apart on 2 ungreased baking sheets.
• Bake cookies, switching position of sheets halfway through, until puffed and cracked, about 10 minutes. Cool on baking sheets 2 minutes, then transfer to racks to cool.

SESAME-CRUSTED FISH WITH BUTTER AND GINGER SAUCE

Steps:

• Preheat oven to 200 degrees. Heat large, heavy skillet over medium heat. Put seeds on plate. Season fillets with salt and pepper and turn in seeds, patting to coat fillets as fully as possible with seeds. Add oil to skillet and when it shimmers add fillets.
• Brown fish on 1 side for a couple of minutes, then brown on other side for a minute or two. Remove skillet from heat, transfer fish to plate (even if not done) and place plate in oven.
• When skillet has cooled slightly, put over medium heat. Add butter, and when it melts add ginger. About 30 seconds later, add soy sauce and 1/4 cup water and stir to blend. Return fillets to skillet, along with accumulated juices.
• Turn heat to medium and cook fillets for about 1 to 3 minutes until desired doneness, turning 3 or 4 times. (If the pan dries out, add 2 or 3 tablespoons water.) Fish should be done when a thin-bladed knife meets little resistance at fillet's thickest point. Serve pan juices over fish.

SESAME BUTTER

Steps:

• Mix all ingredients together.
• Spoon over hot patties.

VEGGIE-LOADED SESAME ALMOND BUTTER NOODLES

Steps:

• Cook the pasta according to package instructions. Drain and add to a large bowl. Add the cucumbers, carrots, pepper, and scallions to the bowl too (reserve a few for garnishing).
• Make the dressing: Add all of the Sesame Almond Butter Dressing ingredients to a small bowl and whisk briskly until blended. If the dressing seems thin, add a little more almond butter. If too thick, you can thin it out with a bit of water. Pour over the veggies and pasta. Using salad tossers, tongs, or two wooden spoons, toss until well-combined.
• Top with roasted almonds, toasted sesame seeds, and remaining scallions. Serve immediately or chill to eat later. Keeps well in a sealed container in the refrigerator for about 3 days.