Radish Truffle Butter

By SavorySweetLife
September 8, 2010
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Author Notes: While dining at Pike Brewery in Pike Place Market (Seattle), we were served raw radishes to spread butter on and to dip in truffle salt. I was never a big radish fan but this combination of ingredients was a revelation to me. Later I saw a recipe for plain radish butter in a Lee Brothers cookbook and thought I would combine these two experiences into one unique recipe. The result was sublime especially when added to steak or seasoning corn on the cob. - SavorySweetLifeSavorySweetLife

Food52 Review: If you like radishes and you like truffles, you’ll love this. SavorySweetLife’s Radish Truffle Butter is interesting and unusual. It could be used to flavor meats or vegetables, but is also just fine slathered on a baguette slice or heaped on a plain cracker. Truffle salt may seem extravagant, but you don’t need much and the cost of the ingredients should run under five dollars. Using truffle salt allows the flavors to stay bright, clean, and less heavy than they might be if truffles and salt were used separately. Get radishes with a strong bite for this, making sure to dry them well to keep extra water from separating from this marvelous butter. - SallyCanThe Editors

Serves: 1 cup

  • 1 1/2 cups radishes, quartered
  • 3/4 teaspoon truffle salt
  • 1/2 cup unsalted butter, room temperature
  1. Place all the ingredients in a food processor. Pulsate everything for a few seconds at a time until radishes are chopped finally and butter is well incorporated.

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