Horseradish Shallot Butter

Name: Horseradish Shallot Butter
Yield: Yield: about 12 tablespoons (6 ounces)

Yield: about 12 tablespoons (6 ounces)

View Recipe

Horseradish Shallot Butter

Yield: about 12 tablespoons (6 ounces)

Fresh horseradish is best for this sharp-tasting butter, but if that is unavailable, jarred may be used, just be sure to squeeze out all the liquid.

Nutritional information per serving (1 tablespoon):Calories 68 (98% from fat)
carb. 0g
pro. 0g
fat 7g
sat. fat 5g
chol. 20mg
sod. 24mg
calc. 2mg
fiber 0g

Ingredients

12-inch piece fresh horseradish, peeled*
½small shallot, cut into 1-inch pieces
1tablespoon fresh Italian (flat-leaf)
parsley
8tablespoons (1 stick) unsalted butter,
room temperature
1to 2 pinches kosher salt
pinch freshly ground black pepper

Preparation

1. Insert the fine shredding disc into the work bowl of the food processor. Shred the horseradish.Remove the shredding disc and replace with the chopping blade, leaving the horseradish in the work bowl.
2. Add the shallot and parsley. Process on High until finely chopped.
3. Add the butter, salt, and pepper. Process on Low until completely combined. Taste and adjust seasoning as desired.
*Note: If using jarred horseradish, start with ¼ cup and squeeze out as much of the liquid as possible.Add this after chopping the shallot and parsley, but before the butter.

This recipe was prepared with

This recipe was created specifically for our Lorraine Scones but is also delicious on a steak or burger. If using on a protein such as a steak, we suggest using a full shallot. If using on something more delicate such as a scone, then half a shallot will suffice.

Crispy Shallot Butter

The first step of this recipe is to prepare the crispy shallots.
You’ll have more shallots than you need for the butter, so use the remainder for other uses, such as sprinkling over salads, grain bowls, or soup.