Every cook who looks for ways to perk up weeknight meals or make spur-of-the-moment entertaining easier ought to have a roll of flavored butter in his or her freezer. Just think: Grill a steak or a piece of fish and finish it with a slice of this horseradish butter. Roast some fingerling potatoes and dab them with the butter. Put the butter on a humble baked potato to dress it up. Soften the butter, spread it on crostini, and top it with smoked salmon for an instant appetizer. Having this kind of homemade food on hand takes cooking from good to great.–Diane Morgan
LC Buttah Note
Yup. What she said. We slather, schmear, and otherwise anoint all manner of things with all sorts of flavored buttahs, er, that is, compound butters. A whole chicken before roasting. Chicken parts after searing. Some virtuous (but not for long) minestrone. Matzoh—whether store-bought or homemade. And while a melange of herbs or a cacophony of chiles smashed into a lump of butter works swell, why think just in savory terms? Mash some preserves into butter as a stunning pink topper for toast, pancakes, waffles, and the like—perfect for little princesses. Ditto honey and a touch of cinnamon or teensily chopped candied ginger. Shall we go on?
Lemon Horseradish Butter
- Quick Glance
- 15 M
- 15 M
- Makes about 1 1/2 cups
- 2-by-1-inch piece horseradish root, peeled and cut into small chunks
- Freshly grated zest from 1 lemon, preferably organic
- 1 teaspoon kosher or fine sea salt
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 2 tablespoons minced flat-leaf parsley leaves
- 1. In a food processor fitted with the metal blade, process the horseradish until finely grated. Scatter the lemon zest and salt over the top and pulse once or twice until evenly distributed. Add the butter and process until smooth, creamy, and well combined, about 6 pulses. Add the parsley and pulse just until evenly distributed.
- 2. Place a 2-foot-long sheet of parchment paper or plastic wrap on a work surface. Using a rubber spatula, spread the butter into a rough log about 8 inches long and 1 1/2 inches in diameter. Wrap the parchment or plastic wrap snugly around the log and, using your palms, roll the log back and forth to shape it into a smooth, uniform cylinder. Twist both ends like a candy wrapper to seal. Refrigerate for up to 3 days or freeze for up to 3 months.