Wasabi-ginger butter

Yield: 8 servings

Measure Ingredient
1 tablespoon Wasabi powder
1½ teaspoon Water
1 each Gingerroot section, minced
¼ cup Butter unsalted, room temp.
1 tablespoon Lemon juice
1 teaspoon 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 ¼ inch sections and melt over hot fish or beef. Will keep several days if refrigerated. Makes about ¼ cup.....enough for 8 servings.

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

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