Horseradish Lemon Butter with Rosemary
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 3 hrs 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g butter, soft
- 2 tablespoon, heaped cream horseradish
- 2 tablespoon lemon zest
- 2 tablespoon lemon juice
- 2 pinch (s) sea salt
- 3 pinch (s) pepper, coarse
- 1 tablespoon rosemary
- 3 almond (s), finely chopped
Print Recipe
Pin Recipe Instructions
- Please let the butter soften at room temperature. To do this, you have to put them out a little earlier. Mix the horseradish, lemon juice and lemon zest with the butter and beat a little until the mixture is soft and creamy. Then stir in the rosemary and season everything with the coarse pepper and sea salt. As a small variation, you can also chop 2 - 3 small almonds and add them to the mixture.
- I put the butter in a normal ice cube mold to then freeze it, but you can also form a roll with cling film or freeze the butter in any other shape.
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