| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spices, Dips | 8 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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