
Sauces and Flavored Butters
Wasabi Butter
A perfect topping for grilled salmon, this Asian-inspired compound butter balances the heat of wasabi and the richness of dairy to add moisture and depth to your fish.

Prep
10 minutes
Servings
8
Level
Easy
Ingredients
- ½ cup (1-stick) Challenge European Style Unsalted Butter, softened
- 1 Tablespoon prepared wasabi paste
- 1 Tablespoon rice vinegar
- ½ teaspoon sesame oil
- ¾ teaspoon grated fresh gingerroot
- 2 Tablespoons chopped fresh chives
Directions
-
1Butter should be at room temperature. Cream butter in small bowl using a fork or electric mixer.
-
2Gradually blend in wasabi paste, rice vinegar, sesame oil, and gingerroot. Stir in chives.
-
3Butter mixture can be used while still soft; or it can be rolled into a cylinder in parchment paper or plastic wrap and refrigerated or frozen, then sliced into teaspoon-sized rounds.
-
4Flavored butter can be stored a couple days in the refrigerator or it can be frozen for several weeks.
-
5Allow 2 or 3 teaspoons per serving. Place by teaspoonful or sliced round on the top of hot broiled or grilled salmon or add to fresh cooked green beans or asparagus.
-
6Allow butter to melt and form a sauce.
-
!Learn more about how to make compound butter.