Horseradish Butter Recipes

HORSERADISH BUTTER

Steps:

• Pulse 1 stick softened butter in a food processor with 1/3 cup chopped chives, 3 tablespoons horseradish, 1 teaspoon salt and 1/2 teaspoon lemon zest until smooth. Scrape the butter onto plastic wrap or parchment, wrap and shape into a log. Chill until firm. Slice and serve over grilled steak.
• TIP: Try making other flavored butters with odds and ends from your fridge: capers, pickles, olives or even hot sauce.

ARTICHOKES WITH HORSERADISH BUTTER

Steps:

• Melt butter. Stir in lemon juice and horseradish; season with salt. Serve warm, with steamed artichokes.

HORSERADISH PAN SAUCE

Steps:

• Combine vermouth and broth in a measuring cup. Follow basic sauce instructions below, whisking horseradish and butter into reduced liquid.

HORSERADISH CHIVE BUTTER

Steps:

• In a small bowl cream together the butter, the horseradish, the chives, and salt and pepper to taste. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with grilled meat.

BUTTERY HORSERADISH CORN ON THE COB

Steps:

• In a small bowl, mix the first eight ingredients until blended; spread over corn. Wrap each with a piece of heavy-duty foil (about 14 in. square), sealing tightly., Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Open foil carefully to allow steam to escape.

RIB EYE WITH HORSERADISH BUTTER AND ROOT VEGETABLES

Steps:

• Heat broiler, with rack 8 inches from heat. On a rimmed baking sheet, toss celery root and carrots with oil and arrange in an even layer. Pat steaks dry and add to sheet; season vegetables and steaks with salt and pepper. Broil until vegetables are tender and steaks are browned, 8 to 10 minutes, flipping vegetables halfway through. Tent steaks with foil and let rest 10 minutes.
• Stir together butter, horseradish, and mustard; season with salt and pepper and spread on steaks. Sprinkle with chives to serve.

HORSERADISH BUTTER STEAKS

Steps:

• First, make the dressing. Mix the vinegar, shallot, sugar, salt and pepper in a bowl, then whisk in the olive oil. Tear the salad leaves into bite-size pieces and set aside. Now, heat a griddle pan to high.
• Brush the steaks lightly on each side with oil, then season with salt and pepper. Griddle for 2-3 mins on each side, until cooked to your liking. Toss the salad in the dressing. Top each steak with a few slices of Horseradish & chive butter, then serve with the salad.

REGENCY BEEF TENDERLOIN WITH HORSERADISH BUTTER RECIPE - (5/5)

Steps:

• Tenderloin: Combine first 7 ingredients and stir well Marinate tenderloin for 8 hrs in frig Remove tenderloin from marinade, reserve marinade and boil and set aside Place tenderloin on rack in a shallow roasting pan. Bake at 400 degrees for 45-55 minutes or until thermometer registers 145 (medium-rare) or 160 (medium). Basting occasionally with marinade. Let rest for 10 mins before slicing. serve with horseradish butter. Butter: Combine butter ingredients in a mixing bowl at medium speed with an electric mixer, serve at room temperature

ASPARAGUS WITH HORSERADISH BUTTER

Steps:

• Preheat oven to 450°F with rack in middle.
• Toss asparagus with oil and 1/4 teaspoon each of salt and pepper in a 4-sided sheet pan. Roast until just tender, about 10 minutes.
• Mash together butter, horseradish, and 1/8 teaspoon salt. Toss asparagus with horseradish butter.

HOMEMADE HORSERADISH

Steps:

• In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.

HORSERADISH BUTTER (PEPPERROTSMOR)

Steps:

• Cream the butter until it is light and fluffy; the butter should be almost white in colour.
• Add the horseradish sauce and salt, if using, and beat into the butter to mix thoroughly.
• Transfer to a serving dish or small individual sized pots; chill until ready to use.