Horseradish Compound Butter

By • March 31, 2011 15 Comments



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! - mrslarkinmrslarkin

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?” - MidgeMidge

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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
  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.

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