- TOTAL TIME: 10 MIN
- SERVINGS: MAKES 1 CUP
This pungent, aromatic paste can be used as a marinade for meat, poultry and seafood or added to sauces. It can be refrigerated for up to 5 days.
- 1/4 pound ginger, peeled and coarsely chopped
- 1/2 cup water
- In a blender, puree the ginger with the water.
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Congratulations to Mei Lin, winner of Top Chef Season 12.