Title: Wasabi-Ginger Butter
Categories: Sauce Spread
Yield: 8 Servings

1	tb	Wasabi powder
1		Gingerroot section, minced
1	tb	Lemon juice
1 1/2	ts	Water
1/4	c	Butter unsalted, room temp.
1	ts	Salt Kosher

Mix water and wasabi powder then let stand for 5 minutes. Chop the gingerroot then add the butter and process until creamy. Add the wasabi paste, lemon juice, and salt then process until smooth. Scrape all the mixture onto a sheet of waxed paper then shape into a small log about 2 inches long. Refrigerate until firm. To serve, cut into 1/4 inch sections and melt over hot fish or beef. Will keep several days if refrigerated. Makes about 1/4 cup.....enough for 8 servings.

Serve over grilled fish or beef. Green color is particularly attractive on salmon.

previous

next