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Tomato-Horseradish Butter

  • SERVINGS: MAKES ABOUT 1/4 CUP
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN
  1. 4 tablespoons unsalted butter, softened
  2. 1 sun-dried tomato packed in oil, drained and minced
  3. 1 garlic clove, minced
  4. 1 1/2 teaspoons freshly grated or prepared horseradish
  5. 1 teaspoon fresh lime juice
  6. 1/4 teaspoon freshly ground pepper
  7. 1/4 teaspoon coarse salt
  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.