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Author Notes: I love to dress up plain dishes with a little compound butter - makes it look fancy, with little effort. I like to smear this on steaks, grilled lamb chops, pan-seared sea scallops, hamburgers, stirred into creamy mashed potatoes, or pretty much anywhere you want a little spicy bite! - mrslarkin —mrslarkin
Food52 Review: Mrslarkin’s terrific compound butter packs just the right amount of horseradish zing, balanced nicely with lemon zest and parsley. It’s a snap to make and jazzes up everything from a toasted baguette to grilled steaks (even better combined in a sandwich the next day!). I agree with my husband who said, “Why don’t we always have this on steak?” - Midge —Midge
- 8 tablespoons unsalted butter, softened (spreadable but not really mushy)
- 1 Spring green garlic or 1 garlic clove, minced
- 1 teaspoon freshly grated lemon zest
- 2 tablespoons finely grated fresh horseradish, or to taste (prepared horseradish works, just squeeze out the moisture)
- 2 teaspoons fresh Italian parsley (flat leaf), minced
- sea salt or kosher salt
- fresh cracked black pepper
- Ina medium bowl, mash together first five ingredients. Add salt and pepper to taste. Spoon onto plastic wrap. Gently form into a small log. Refrigerate until firm.
- *Cook's note: If your grated fresh horseradish is on the chunky side, give it a few passes with a chef's knife.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Horseradish
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
Trailblazing snacks to pack.
New to the Shop.
It's in the bag.