Parsley Horseradish Butter is a compound butter that’s easy and fun to make. It will punch up the flavor of anything you add it to.

Extra touches like sauces and condiments elevate restaurant meals. Why don’t we make these more at home? I want to change that with this easy recipe. Compound butter and homemade sauces are a great culinary trick.

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Parsley Horseradish Butter

Compound butter can either be savory or sweet. This is a savory version. Honey Butter, Strawberry Butter, and Cinnamon Butter are examples of sweet compound butter.

Savory compound butter like this Parsley Horseradish Butter is great on bread, steak, fish, corn, and potatoes. I suggest using it to offer a variety of butter on a buffet table or at a dinner party or put an assortment in small decorative bowls and give it to friends.

What is compound butter?

Herb butter, also known as Compound butter, is simple to make. “Compound butter is a mixture of butter and supplementary ingredients. Primarily, it enhances flavor in various dishes in a fashion similar to a sauce. Compound butter can be made at home or purchased commercially.”

Personally, I prefer homemade compound butter made with fresh herbs. However, you can make it with either fresh or dried herbs.

Typically, I form the butter into a log, chill it until firm, then slice it to serve on foods. However, you can put the butter in condiment cups, cover them with plastic wrap, and place them in the refrigerator until ready to use.

Do I use salted or unsalted butter?

I say it’s a personal preference. However, consider what you’re using the butter for. As well, whether you’re making savory or sweet butter. Remember, you can always add a pinch of salt if needed.

While you’re here, check out these recipes that will be delicious with herb butter

Parsley Horseradish Butter

Parsley Horseradish Butter is a compound butter that will lift the level of any recipe.

Author: Paula

5 from 1 vote

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Prep Time: 5

Cook Time: 1

Servings: 1 cup

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Ingredients

½ cup butter real butter, no substitutions, at room temperature.
1 tablespoon fresh parsley fresh, minced
1 tablespoon Dijon mustard recommended
1 teaspoon horseradish I used this
salt optional

Instructions

Combine butter, parsley, mustard, and horseradish (and salt if adding) in a bowl. Mix well. Transfer mixture to a condiment bowl and cover with plastic wrap. Refrigerate until ready to use. Allow to come to room temperature to use.
Or roll into a log about 1 and 1/2 inch thick. Twist the ends to close. Refrigerate at least one hour or until firm. Remove from refrigerator and slice into 1/2 inch ‘coins’ when ready to use.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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