Veronicas Wasabi Cream Sauce For Fondue Food

PETITE FILET WITH WASABI CREAM

Steps:

• For the wasabi cream: Combine the sour cream, mayonnaise, cilantro, heavy cream, wasabi, garlic and salt and pepper to taste in a bowl. Chill for 2 hours.
• For the petite filet: Preheat the oven to 425 degrees F.
• Heat a cast-iron skillet over medium-high heat until hot. Drizzle the steaks with olive oil and season with salt and pepper. Add the steaks to the skillet and sear quickly, about 1 minute per side. Transfer the skillet to the oven and roast for 5 minutes.
• Serve with the wasabi cream.

VERONICA'S WASABI CREAM SAUCE FOR FONDUE

Steps:

• Mix the wasabi powder and water until smooth.
• Add the sour cream and chives/green onions.
• Mix well.
• Taste and add salt if desired.

VERONICA'S SOUR CREAM HORSERADISH FONDUE DIP

Steps:

• Combine all ingredients in a small bowl and mix well.

WASABI CREAM SAUCE

Steps:

• In sauce pan on medium heat add butter.
• Stir in cream, lemon juice, shallots and tamari sauce and boil for 4 minutes.
• Remove from heat and let sit for 2 minutes.
• Add wasabi paste and mix well.
• Serve with fish or as a condiment for asian foods.
• Enjoy.

VERONICA'S TERIYAKI SAUCE, FONDUE DIP AND/OR MARINADE

Steps:

• Combine all the ingredients together and mix well until the sugar is dissolved.