1/4 lb Butter, unsalted
2 ea Ginger, thin slices,
— chopped 1 lg Shallot, chopped
1 sm Garlic, clove, chopped
1 sm Chili, green, seeded and
— chopped 1 tb Garam Masala (see any
— Indian cookbook) 1 tb Curry, powder (If Garam
— Masala is not — available, use 2 tb of — Curry powder) 1 tb Juice, lemon
1 pn Turmeric, ground
Salt (to taste) Pepper (to taste) Blend all of the ingredients in a food processor until smooth. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay