Horseradish Butter
Horseradish and beef is a classic combination, and here it adds piquancy to picnic fare, too.
Servings: 3/4 cup (175 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp 15 mL : about | - |
| cal | 78 |
| pro | trace |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | trace |
| fibre | trace |
| chol | 24 mg |
| sodium | 75 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 8% |
| vit C | 2% |
| folate | 1% |
-
2 tbsp (25 mL) prepared horseradish
1/2 cup (125 mL) butter, softened
2 tbsp (25 mL) whipping cream
1 tbsp (15 mL) chopped fresh parsley
1 tbsp (15 mL) dijon mustard
1 tsp (5 mL) grated lemon rind
Pinch each salt and pepper
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
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