Matzo with Horseradish Butter

Up your Passover Seder with these homemade matzo.

Matzo with Horseradish Butter
Photo: Christopher Testani
Active Time:
29 mins
Total Time:
2 hrs

Chef Hillary Sterling created these blistered wood-oven-baked Matzo with Horseradish Butter for a special Passover dinner. These crispy, golden brown, bubbly homemade matzo may not conform to the most stringent religious standards, but they are miles better than store-bought. Crumble leftovers over soup, or use them to whip up Matzo Brei.


Horseradish Butter

  • 1 medium garlic head

  • 2 tablespoons olive oil, divided

  • 1 medium garlic clove, finely chopped

  • 1/2 cup unsalted 83% (European-style) butter (such as Kerrygold) (4 ounces), softened

  • 2 tablespoons prepared horseradish

  • 1 tablespoon grated fresh horseradish

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon lemon zest


  • 2 3/4 cups all-purpose flour (about 11 3/4 ounces), plus more for dusting

  • 1/2 cup plus 2 tablespoons water

  • 1/3 cup olive oil, plus more for brushing

  • 1 teaspoon kosher salt, divided


Make the horseradish butter:

  1. Preheat oven to 400°F. Cut off and discard tip of garlic head, exposing tops of cloves. Drizzle trimmed garlic head with 1 tablespoon oil, and wrap tightly in aluminum foil. Bake in preheated oven until garlic is tender and lightly caramelized, about 40 minutes. Let cool slightly, about 10 minutes. Gently squeeze garlic cloves from garlic head, discarding skins. Place 1 of the roasted garlic cloves in a food processor. Reserve remaining roasted garlic cloves for another use.

  2. Heat remaining 1 tablespoon oil in a small skillet over medium. Add chopped garlic; cook, stirring often, until garlic is tender but not brown, about 1 minute and 30 seconds. Remove from heat; transfer chopped garlic to food processor.

  3. Add butter, prepared horseradish, fresh horseradish, salt, and lemon zest to food processor; process until combined, about 1 minute, stopping to scrape down sides as needed. Serve at room temperature. Store in an airtight container in refrigerator up to 1 week.

Make the matzo:

  1. Place a pizza stone on middle oven rack. Preheat oven to 500°F. Stir together flour, 1/2 cup plus 2 tablespoons water, oil, and 1/2 teaspoon salt in a large bowl until well combined and a dough forms. Lightly coat a second large bowl with oil. Transfer dough to oiled bowl; cover and let stand 15 minutes.

  2. Turn dough out onto a lightly floured work surface; divide into 8 pieces. Roll each piece into an 11- x 8-inch rectangle. Gently poke holes all over rolled dough using a fork. Brush dough rectangles lightly with oil, and sprinkle evenly with remaining 1/2 teaspoon salt.

  3. Working in batches, transfer dough rectangles to hot pizza stone. Bake in preheated oven until bubbly and golden brown in spots, about 4 minutes. Transfer to a wire rack; let cool completely, about 10 minutes. Serve with horseradish butter. Store matzo in a ziplock plastic bag at room temperature up to 3 days.

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