Wasabi and Wild Pepper Butter

Wasabi and Wild herb Butter is fabulous with barbecued lamb or a thick char-grilled piece of eye fillet or porterhouse. We've added 'or to taste' after the ingredients amounts suggested below, as some people will want more for a sharper, hotter flavour.

1 cup unsalted butter

1/3 teaspoon Wild Pepper Rub or to taste

20 gm wasabi paste ( about half a tube) or to taste

1/2 teaspoon crushed garlic

chopped chives

Combine all ingredients  in a food processor and blend until a silky smooth butter is formed.

The butter will be fairly loose at this stage, so either pat it in a shape or press into a serving bowl.

We usually form it into a log and wrap well. Refrigerate until the butter is hard and cold.

Use as desired - we desire this on many things!



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