Wasabi-Ginger Butter

      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.