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Horseradish Honey Butter
From Dorothy McNett's recipes at www.dorothymcnett.com. If you can, get fresh horseradish root. Just wash it, cut off at least a 1 inch knob for a small quantity of butter, peel off the dark skin, and grate it or shave it into the softened butter and honey mixture. Use within a day of making, as fresh horseradish turns bitter when exposed to air so it is best always grated fresh. The butter in this recipe helps to keep it from turning so quickly, so this is a perfect topping forhomemade biscuits, fish toppings, vegetable dips, etc. The following is a small quantity, just add more and keep tasting to get the right proportions that you will need.
2-3 tablespoons soft unsalted butter
1-2 teaspoons honey
1 - 2 inch knob (or more) fresh horseradish, peeled and grated
semi-coarse sea salt, as desired
In a small bowl, blend the soft butter and honey. Using a grater or a zester, shave in the horseradish, adding as much as you desire. Allow to stand about 10-15 minutes to blend flavors. Serve as a butter with homemade biscuits, sprinkling with some sea salt if desired.
Recipe created 2009-07-22.
