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Horseradish Butter

srirachabutterA slightly spiced, butter that is delicious with steak, but surprisingly good on fish. Especially a nice firm fish like tuna or swordfish.

½ cup butter (125 g)
2 Tbsp. prepared horseradish
1 Tbsp. fresh chives

Place all the ingredients into the food processor and give it a good blitz.

Use a spatula to push the sides down and pulse blitz until you have a well combined butter.

Butter Log:
Many professional chefs will roll a compound butter into cylinders and chill or freeze them until it's time to serve a dish. It's an easy way to store the butter as well as cut off a small slice at a time.

Spread a piece of plastic wrap on the counter (about 12" long). Spoon the butter in the middle of the plastic wrap so that it is approximately the same length as a stick of butter.

Fold the plastic wrap around the butter, carefully rolling into a log, and then tuck the ends underneath the butter.

Refrigerate for at least 3 hours before using so that the butter is completely chilled and the flavours can meld. Slice into ¼" thick rounds for serving.

Chill for up to 1 week or freeze until needed.

Cook's Notes:

  • 1 stick of butter = ¼ lb
  • 1 stick of butter = ½ cup
  • 1 stick of butter = 8 Tbsp.
  • 1 stick of butter = 4 oz
  • 1 stick of butter = 113 g