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.