Ginger Paste

Name: Ginger Paste
Total time: 10 min
Yield: MAKES 1 CUP
Ingredients: 1/4 pound ginger, peeled and coarsely chopped; 1/2 cup water

4,173 Ratings

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. More Terrific Condiments

By Food & Wine

January 2003

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Recipe Summary

total:

10 mins

Yield:

MAKES 1 CUP

Ingredients

1/4 pound ginger, peeled and coarsely chopped
1/2 cup water

Directions

Step 1
In a blender, puree the ginger with the water.

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Ginger Paste

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Recipe Summary

Ingredients

Directions

Reviews

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