This is a very rich and tasty cream that can be used either as a flavour additive to a meat and fish meal. I prefer to use it as dip, but each to their own. There will be other recipes that use this cream sauce as an ingredient.
This is a recipe that uses up the leftover Wasabi Mashed Potatoes that your last night dinner guests didn’t finish. Although in my house that doesn’t normally happen so I have to make another lot for this simple recipe. 🙂
This recipe may appear a bit fussy with emptying and filling frypans or skillets with liquid, but the effort is worth it. You will want to make more of these. 🙂
This is a meal for when you want to make an impression. There is a bit of fiddling around, especially getting the ingredients, but when you serve it with Wasabi Mashed Potatoes you will think you have died and gone to heaven. Ingredients ½ cup peanut oil (or another high temperature cooking oil) 1 Tbsp. […]
True carpaccio, a dish originally using beef that was invented in Harry’s Bar in Venice during the 1950s, requires a homemade mayo and a dash of good mustard. This recipe is a variation on that using wasabi in a unique way. We hope you enjoy this. This is a dish that can be partly prepared the night before.