Horseradish Butter

Horseradish Butter
horseradish butter photo by carmen troesser

Butter makes everything better. Use this recipe to kick up your steak, corn on the cob or green vegetables. Regular butter works just fine, but use a rich European butter if you want to spread it easily, say, over a baguette. You’ll find fresh horseradish root in the produce section of your grocery store. Remove the outer layer with a sharp knife and grate the peeled root with a cheese grater. In a pinch, you can use prepared horseradish from a bottle, but it may not be as piquant. — Kellie Hynes


1 stick unsalted butter, softened
2 Tbsp. freshly chopped chives
4 Tbsp. freshly grated horseradish (from an approximately 3-by-1-inch root)
¼ tsp. sea salt
½ tsp. freshly minced garlic


• Combine all of the ingredients in the bowl of a food processor fitted with the blade. Pulse until well combined, stopping occasionally to scrape down the sides.

• Press the butter into a small ramekin, cover with plastic wrap and refrigerate until firm.

Horseradish butter will keep in an airtight container, refrigerated, for up to 1 week. Use it immediately, however, to taste the true bite of the horseradish.

Tags : Butter , Horseradish