Wasabi-Ginger Butter
- 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.
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.
