Lemon horseradish butter can be slathered all over anything that needs a savory pickup. Easily made and stored, it’s a lush upgrade to have on hand. And to lick off your fingers.
What is compound butter?
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 roast chicken before sliding it in the oven. 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 24 tablespoons | 1 1/2 cups
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.
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. Originally published March 18, 2013.
Recipe Testers' Reviews
Loved, loved, loved it! Simple, delicious, and very different. I served it with simple baked salmon fillets and everyone loved it. We eat a lot of fish, and this’ll be my go-to to serve with fish. I’m sure it’d also be delicious on beef.
Delicious and so simple to make, this compound butter is versatile enough to perk up anything from a slice of crusty bread to a grilled steak. I admit my favorite application is just slathered on some good bread. Use fresh horseradish if you can—the flavor is subtle and earthy and you’ll end up with a butter that won’t overwhelm more delicate foods.