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WASABI-GINGER BUTTER

Category:    Sauces, Spreads
Yield:8 servings
 
      1 tb Wasabi powder                     1/4 c  Butter unsalted, room temp.
  1 1/2 ts Water                               1 tb Lemon juice
      1 ea Gingerroot section, minced          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.
 

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