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