Wasabi-ginger Butter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dips, Spices | 8 | Servings | ||
INGREDIENTS
| 1 | T | Wasabi powder |
| 1 | Gingerroot section, minced | |
| 1 | T | Lemon juice |
| 1 1/2 | t | Water |
| 1/4 | c | Butter unsalted, room temp. |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 235.1mg
Potassium: 3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g