Horseradish Compound Butter Recipe

"I cannot get enough of this compound butter, it's great on grilled steak or fish, finish it with a slice of this horseradish butter, on roasted baby potatoes, on baked potatoes. Soften the butter, spread it on crostini, and top it with smoked salmon for an instant appetizer. If you plan on freezing this follow instructions for wrapping, place logs in the freezer, when logs are frozen solid wrap in a piece of foil (over the parchment paper or plastic wrap) then place back in the freezer."

Original is 24 servings

Metric US

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Ingredients

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Horseradish root a (2-by-1-inch piece, peeled and cut into small chunks)
Lemon zest (zest from 1 lemon)
1 teaspoon salt (fine sea salt)

1 cup butter (unsalted)
2 tablespoons minced parsley (fresh flat-leaf parsley)
1 garlic clove (optional, large clove, very finely minced)

Nutritional

Serving Size: 1 (10.2 g)
Calories 68.1
Total Fat - 7.7 g
Saturated Fat - 4.9 g
Cholesterol - 20.3 mg
Sodium - 164.6 mg
Total Carbohydrate - 0.1 g
Dietary Fiber - 0 g
Sugars - 0 g
Protein - 0.1 g
Calcium - 3 mg
Iron - 0 mg
Vitamin C - 0.5 mg
Thiamin - 0 mg

Step by Step Method

Step 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.

Step 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.

Step 3

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.