Wasabi-ginger butter
8 servings
Ingredients
| Quantity | 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 |
Directions
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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