A creamy tangy sauce.
This is a cream sauce that goes really well with grilled fish.
It also works well with almost anything else such as breaded squid, shrimps and even hamburgers. It goes really well as a vegetable dip and will surprise your friends and colleagues when you turn up with this sauce at a share a plate party.
Just great for those summer and winter barbecues that we all enjoy so much.
The use of sour cream enables the cream sauce to be used either as a dip or for slathering all over your meal.
It can be made up before the event and kept in the refrigerator until required.
Very easy to make with what most people would have in their kitchen or pantry.
It will only take 5 minutes or so to put together once you have collected all the ingredients.
1/4 cup sour cream
1/4 cup mayonnaise
2 teaspoons Namida® 100% Pure Wasabi Powder made into a paste*
1 Tablespoon fresh lemon juice
1 Tablespoon chopped green onions
salt and pepper to taste
- In a bowl, whisk together all ingredients except green onions until smooth.
- Fold in green onions and season to taste.
- Cover and store in refrigerator until required.
This will keep fresh and usable for 3 – 4 days if kept in the refrigerator.
NOTE: If you are going to make this cream sauce up a couple of days before you will be using it, then only add the green onions just before you serve.
This makes up about ½ cup of Wasabi Cream Sauce that your family and friends will enjoy.
You can add more Wasabi to the cream sauce to increase the flavour if you want to. 🙂
* Don’t forget to wait 5 minutes after making the paste to allow the flavour to develop. See this video on how to make the perfect Namida® 100% Pure Wasabi Paste.