Make Ahead

Horseradish Compound Butter

March 31, 2011
3 Ratings
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

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

  • Serves 8
  • 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
In This Recipe
  1. 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.
  2. *Cook's note: If your grated fresh horseradish is on the chunky side, give it a few passes with a chef's knife.

See what other Food52ers are saying.

  • checker
  • MyCommunalTable
  • SwoonMySpoon
  • drbabs
  • Midge