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.
