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Horseradish Compound Butter1 stick salted butter, softened2 green onions, minced1 to 1 1/2 tablespoons, finely grated fresh horseradish1 teaspoon kosher salt1 teaspoon fresh ground black pepperIn a medium-size bowl, beat the butter, using the flat paddle of a mixer or using a wooden spoon, until creamy. Add the scallions and horseradish, season with pepper, and beat until well combined.Place butter in a medium bowl and, using a rubber spatula, soften until its very spreadable. Add remaining ingredients and mix until thoroughly combined. Place compound butter on a sheet of plastic wrap. Roll into a log and twist the ends to seal. Place butter in the refrigerator to harden. Slice and serve over vegetables. You can store covered in the fridge up to a week.
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