Tomato-Horseradish Butter

  • Servings: MAKES ABOUT 1/4 CUP

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  • 4 tablespoons unsalted butter, softened
  • 1 sun-dried tomato packed in oil, drained and minced
  • 1 garlic clove, minced
  • 1 1/2 teaspoons freshly grated or prepared horseradish
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon coarse salt

How to make this recipe

  1. Combine all of the ingredients in a mini-processor and pulse until smooth. Scrape the butter onto a 12-inch square of plastic wrap and roll it into a 2-inch cylinder; twist the ends tightly to seal. Refrigerate the flavored butter just until firm, about 30 minutes.

Make Ahead

The butter can be refrigerated for up to 3 days. Let soften briefly before using.

Serve With

Bloody Mary Steaks.

Contributed By Published June 2000

464299 recipes/tomato-horseradish-butter 2013-12-06T23:54:36+00:00 Steven Raichlen american|sauces-and-condiments|4|basic-easy|fast|make-ahead|no-cook|vegetarian june-2000,flavored butter,tomato butter,compound butter,horseradish butter,Steven Raichlen recipes,tomato-horseradish-butter 464299

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