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
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