
After experimenting with a recipe by the renowned chef Mathis Dahlgren, I found myself with an unexpectedly delightful problem: leftover horseradish. This root vegetable, with its unassuming appearance and ability to seriously sting your eyes during preparation, holds a secret.
Its pungent nature conceals a unique, well-rounded flavor that adds a remarkable twist to various dishes. I decided to transform my surplus into a quick and easy condiment: Horseradish Butter which pairs exceptionally well with fish, steak, eggs, and even roasted vegetables like cauliflower.

What sets horseradish apart is its unique ability to add depth and complexity to a wide range of dishes. The flavor of horseradish is distinct, with a subtle heat that lingers on the palate.
Its intense yet balanced taste offers a combination of sharpness, earthiness, and a hint of sweetness which, together with creamy butter, is nothing other than divine!
So, let’s make the most of this gem and turn an ugly root into a super simple horseradish butter!

HORSERADISH BUTTER INGREDIENTS:
100g Butter – softened
1 knob of Horseradish – about 5 cm
1/2 tsp Course sea salt (optional)
METHOD:

1. Use a sharp knife to carefully peel the horseradish before finely grating. Add it to a food processor or mixing bowl together with the softened butter and sea salt.

2. Thoroughly mix all the ingredients together until well combined.
Taste the horseradish butter and adjust the amount of salt or horseradish according to your preference. Add more grated horseradish for a stronger flavor or more salt to enhance the seasoning.


3. Once the ingredients are well incorporated, transfer the horseradish butter onto a sheet of plastic wrap or wax paper.

4. Roll the butter into a log shape, twisting the ends of the wrap to secure it. Place the wrapped butter in the refrigerator and allow it to chill for at least 30 minutes or until firm. Enjoy!

Serve your horseradish butter with grilled meats, roasted vegetables, or any dish of your choice.

STORAGE
Any leftover horseradish butter can be stored in the refrigerator for up to 1 week or in the freezer for up to 6 months.

Hi, I’m Holly. Welcome to my site!
I love sharing my knowledge of foraging and simple, back-to-basics cooking so you’ll find some great recipes here, many inspired by my life in Sweden and my Irish roots.
I’m also a potter, passionate about connecting with other artists so you’ll also find inspiring interviews with fellow potters from around the world!
Whether you love pottery or simply looking for a new recipe, I hope you’ll find inspiration here!

Wild Garlic Butter Recipe
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HORSERADISH BUTTER RECIPE

Horseradish's intense, balanced flavor meets creamy butter in a divine fusion.
Ingredients
- 100g Butter – softened
- 1 knob of Horseradish – about 5 cm
- 1/2 tsp Course sea salt (optional)
Instructions
1. Use a sharp knife to carefully peel the horseradish before finely grating. Add it to a food processor or mixing bowl together with the softened butter and sea salt.
2. Thoroughly mix all the ingredients together until well combined.
Taste the horseradish butter and adjust the amount of salt or horseradish according to your preference. Add more grated horseradish for a stronger flavor or more salt to enhance the seasoning.
3. Once the ingredients are well incorporated, transfer the horseradish butter onto a sheet of plastic wrap or wax paper.
4. Roll the butter into a log shape, twisting the ends of the wrap to secure it. Place the wrapped butter in the refrigerator and allow it to chill for at least 30 minutes or until firm. Enjoy!
Serve your Horseradish Butter with fish, grilled meats, roasted vegetables, or any dish of your choice!
Notes
Any leftover horseradish butter can be stored in the refrigerator for up to 1 week or in the freezer for up to 6 months.
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