Breville Test Kitchen
Essential Horseradish Butter
This zingy butter will give a flavour upgrade to anything you pair it with! Decadent and rich, it has a good hit of lemon and some fire in its belly from the horseradish. Melt over steak or veggies or spread onto a warm, crusty baguette.
1 hr total time
10 mins active time
Easy
Makes 340g
Ingredients
Measurements:
⅓ cup (80 g) horseradish cream
¼ cup (60 g) creme fraiche
1 tsp grated lemon zest
220 g unsalted butterchopped, at room temperature
1 tsp coarse salt
1 tbsp lemon juice
Instructions
- 1Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the horseradish cream, creme fraiche and lemon zest and process until combined. Add the butter and salt and process until smooth. Add the lemon juice and process until well combined, scraping down the side occasionally.
- 2Place a large piece of plastic wrap on the bench top and spoon the butter mixture in the centre. Wrap the butter and roll into a log, approximately 2.5cm in diameter. Place in the freezer for at least 45 minutes to chill.
- 3So, your butter is rolled n’ frozen, waiting in the wings for an opportunity to be sliced n’ served. Will it be a big bowl of lucky baked potato that gets the first slick of zingy butteriness or maybe a smoky steak, some grilled salmon or a rich creamy risotto. Keep this hidden weapon in the freezer for up to a month and banish bland forever.
