Wasabi Powder Question...

Arborealus · Post by **Arborealus** » February 23, 2004, 5:17 pm

I wanna add a bit of Wasabi flavour/heat to the following sauce...I haven't used wasabi powder before how much would y'all recommend to give it a good balance...

Ginger Cream Sauce

1/4 stick of butter
3 1/2 tablespoons minced fresh ginger
2 shallots, minced
1 tablespoon minced garlic
1 cup bottled clam juice
2/3 cup dry white wine
1 cup whipping cream

Sautee ginger, shallots and garlic in butter in heavy small saucepan until wilted. Add clam juice and wine. Boil mixture until liquid is reduced to 1/4 cup, about 15 minutes. Add cream to ginger mixture in saucepan. Boil until mixture thickens to sauce consistency, about 5 minutes. Serve over broiled fish.

Arundel Pajo · Post by **Arundel Pajo** » February 23, 2004, 5:44 pm

Hmm. Personally, I'd say somewhere in the quarter to half-teaspoon range sounds about right. It's not gonna be quite as spicy as cayenne, but it is a different heat (as I'm sure you're aware), and the cream/butter won't cut it down as much. Regardless, I'd still suggest being cautious - add a little and keep adding it to taste.

Arborealus · Post by **Arborealus** » February 23, 2004, 7:55 pm

Cool 1/4 tsp was my inclination initially for a start...I'll go from there thanks...

Yah know...I think that sauce...plus a few chopped orange pieces over smoked salmon would slay...