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!