Lemon Horseradish Butter


Preparation info

  • Difficulty


  • Makes One

    8 in


Appears in

Every cook who looks for ways to perk up weeknight meals or make spur-of-the-moment entertaining easier ought to have a roll of flavored butter in his or her freezer. Just think: Grill a steak or a piece of fish and finish it with a slice of this horseradish butter. Roast some fingerling potatoes and dab them with the butter. Put it on a humble baked potato to dress up. Soften the butter, spread it on crostini, and top it with a slice of smoked salmon for an instant appetizer. Having this kind of homemade food on hand takes cooking from good to great.


  • 2-by-1-in/5-by-2.5-cm. piece horseradish root, peeled and cut into small chunks
  • Freshly grated zest of 1 lemon
  • 1 tsp. kosher or fine sea salt
  • 1 cup/225 g unsalted butter, at room temperature
  • 2 tbsp. minced fresh flat-leaf parsley


  1. In a food processor fitted with the metal blade, process the horseradish until finely grated. Scatter the lemon zest and salt over the top and pulse once or twice until evenly distributed. Add the butter and process until smooth, creamy, and well combined. Add the parsley and pulse just until evenly distributed.
  2. Lay a long sheet of parchment paper or plastic wrap on a work surface. Using a rubber spatula, spread the butter into a long, rough log about in/4 cm. in diameter. Wrap the parchment snugly around the log and, using your palms, roll the log back and forth to shape it into a smooth, uniform cylinder. Twist both ends like a candy wrapper to seal them closed. Refrigerate for up to 3 days in the refrigerator or in the freezer for up to 3 months.