- 5 tablespoons salted cultured butter, at room temperature
- 1/4 cup plain whole-milk yogurt
- Coarse sea salt, for garnish
- 3 bunches of mixed radishes with their greens (about 2 1/4 pounds)
How to make this recipe
In a small bowl, using a hand mixer, beat the butter with the yogurt at medium speed until well blended and fluffy, about 3 minutes. (Don’t beat at high speed or the mixture will separate.) Transfer the yogurt butter to a serving bowl and garnish with sea salt. Serve with the radishes.
The yogurt butter can be refrigerated for 1 week.