Horseradish Butter
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This recipe makes 11 tbsp (15 mL) servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp 15 mL : about | - |
| cal | 78 |
| pro | 0 |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 0 |
| fibre | 0 |
| chol | 24 mg |
| sodium | 75 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit A | 8 |
| vit C | 2 |
| folate | 1 |
- Portion size: 3/4 cup (175 mL)
Horseradish and beef is a classic combination, and here it adds piquancy to picnic fare, too.
Ingredients
- 2 tbsp 2tbspprepared horseradish
- 1/2 cup 1/2cupbutter, softened
- 2 tbsp 2tbspwhipping cream
- 1 tbsp 1tbspchopped fresh parsley
- 1 tbsp 1tbspDijon mustard
- 1 tsp 1tspgrated lemon rind
- 1 pinch 1pinchsalt
- 1 pinch 1pinchpepper
Preparation
Press liquid from horseradish. In bowl, beat butter until smooth; beat in horseradish, cream, parsley, mustard, lemon rind, salt and pepper until combined. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Source : Canadian Living Magazine: July 2007
