Author Notes: 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 —mrslarkin
Food52 Review: 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 —Midge
Serves: 8
Ingredients
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8
tablespoons unsalted butter, softened (spreadable but not really mushy)
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1
Spring green garlic or 1 garlic clove, minced
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1
teaspoon freshly grated lemon zest
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2
tablespoons finely grated fresh horseradish, or to taste (prepared horseradish works, just squeeze out the moisture)
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2
teaspoons fresh Italian parsley (flat leaf), minced
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sea salt or kosher salt
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fresh cracked black pepper
Directions
- 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.
- *Cook’s note: If your grated fresh horseradish is on the chunky side, give it a few passes with a chef’s knife.
/5b3fb07e-a80c-4950-9aed-4877db14a220--horseradish_crack_006.JPG "Horseradish Compound Butter 2")
