Wasabi Ginger Butter

1. 1

   Mix water and wasabi powder then let stand for 5 minutes.

2. 2

   Chop the gingerroot then add the butter and process until creamy.

3. 3

   Add the wasabi paste, lemon juice, and salt then process until smooth.

4. 4

   Scrape all the mixture onto a sheet of waxed paper then shape into a

5. 5

   small log about 2 inches long.

6. 6

   Refrigerate until firm.

7. 7

   To serve, cut into 1/4 inch sections and melt over hot fish or beef.

8. 8

   Will keep several days if refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.