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
Test Kitchen Notes
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
unsalted butter, softened (spreadable but not really mushy)
Spring green garlic or 1 garlic clove, minced
freshly grated lemon zest
finely grated fresh horseradish, or to taste (prepared horseradish works, just squeeze out the moisture)
fresh Italian parsley (flat leaf), minced
sea salt or kosher salt
fresh cracked black pepper
In This Recipe
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.