PARSLEY HORSERADISH BUTTER
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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.
I think extra touches like sauces and condiments are what restaurant meals to a higher level. Why don’t we make these more at home? I want to change that with this easy recipe. These kinds of butter are a great culinary trick.
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 ideas to use it are to offer a variety of butter on a buffet table, dinner party, or put an assortment in small decorative bowls and give to friends.
What is compound butter?
Herb butter is also known as Compound butter and they’re simple to make. “Compound butters are mixtures of butter and supplementary ingredients. Primarily, they are used to enhance flavor in various dishes, in a fashion similar to a sauce. Compound butters 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 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
- Citrus Marinated Grilled Chicken
- Rosemary Lemon Grilled Chicken Breast
- Easy Buttermilk Biscuits
- Campfire Foil Pack Potatoes
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Parsley Horseradish Butter
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Save To Your Recipe BoxIngredients
- ½ cup butter real butter, no substitutions, at room temperature. I use this.
- 1 tablespoon fresh parsley 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
You can also find great recipes at my recipe index or Weekend Potluck.
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