Horseradish Compound Butter
mrslarkin
- Serves
- 8
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
Ingredients
- 8 tablespoon unsalted butter, softened (spreadable but not really mushy)
- 1 Spring green garlic or 1 garlic clove, minced
- 1 teaspoon freshly grated lemon zest
- 2 tablespoon finely grated fresh horseradish, or to taste (prepared horseradish works, just squeeze out the moisture)
- 2 teaspoon fresh Italian parsley (flat leaf), minced
- sea salt or kosher salt
- fresh cracked black pepper
Featured Video
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
Directions
- Step 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.
- Step 2
*Cook's note: If your grated fresh horseradish is on the chunky side, give it a few passes with a chef's knife.