Wasabi Cream Sauce. Add wasabi paste and mix well. Serve with fish or as a condiment for asian foods. Taste and Texture: Forward, horseradish-y heat from wasabi (a classic Japanese flavoring), with pleasant tang from sour cream and lime.
For the petite filet: Preheat the oven to.
The biggest difference is that in my mom's recipe she includes wasabi in the marinade.
For my recipe, I decided to omit the wasabi from the marinade and instead made a spicy cream dipping sauce for the tuna.
You can cook Wasabi Cream Sauce using 9 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Wasabi Cream Sauce
- You need 4 tbsp of butter, salted or unsaltef.
- It's 1 1/4 cup of heavy cream.
- It's 2 tbsp of wasabi paste.
- It's 1 of small shallot, minced.
- Prepare 2 tbsp of tamari soy sauce.
- Prepare 1 tsp of fresh lemon juice.
- Prepare 1 tsp of seasoned rice vinegar.
- You need 1/4 tsp of black pepper.
- You need 1 tsp of hot sauce, such as Franks red hot.
Heck, now I even have imagines of seared ahi tuna sandwiches with this cream sauce as the sandwich spread. Add sour cream, mayonnaise, chives, salt, pepper and wasabi paste. Cover with plastic wrap and refrigerate until ready to serve. Wasabi Cream Sauce goes well with almost anything.
Wasabi Cream Sauce step by step
- In a medium saucepan melt butter, add cream, shallot, tamari sauce, lemon, rice vinegar, pepper and red hot. Bring mixture to a simmer, turn off heat and let sit 2 minutes.
- Whisk in wasabi paste until smooth.
- Serve sauce warm. Can be stored in the refrigerator up to 10 days. Reheat the amount you need gently on the stovetop or microwave just until.hot. This sauce is great with most Asian foods. Also wonderful with fish, pork and beef!.
Easy to make and keeps well in the fridge. Squirt zigzags of Wasabi Cream Sauce over the tuna, top with the scallions and toasted or black sesame seeds. Place the wasabi in a nonreactive mixing. In a food processor, combine the wasabi powder, vinegar, and mustard. Add the salt and process briefly.
