Horseradish Chive Butter Recipes

HORSERADISH BUTTER

Steps:

• Pulse 1 stick softened butter in a food processor with 1/3 cup chopped chives, 3 tablespoons horseradish, 1 teaspoon salt and 1/2 teaspoon lemon zest until smooth. Scrape the butter onto plastic wrap or parchment, wrap and shape into a log. Chill until firm. Slice and serve over grilled steak.
• TIP: Try making other flavored butters with odds and ends from your fridge: capers, pickles, olives or even hot sauce.

HORSERADISH SAUCE RECIPE

Steps:

• In a small mixing bowl, stir all of the ingredients together. Serve right away or cover and refrigerate for about 2 weeks.

CREAMY CHIVE AND HORSERADISH SAUCE

Steps:

• Bring a small pot of salted water to a boil. Add the chives and cook until bright green and tender, about 3 minutes. Drain and rinse under cold water until cooled. Gently squeeze the water out of the chives. Put the chives, sour cream, horseradish, 1 1/4 teaspoons salt and 1/4 teaspoon pepper in a blender and blend until smooth.

HORSERADISH CHIVE BUTTER

Steps:

• In a small bowl cream together the butter, the horseradish, the chives, and salt and pepper to taste. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with grilled meat.

STEAK WITH HORSERADISH-CHIVE SAUCE

Steps:

• Marinate a 1-pound hanger steak (center sinew removed) in a mix of 1 cup red wine vinegar, 1/3 cup cognac, 1/2 cup olive oil, 1 minced shallot, 2 tablespoons chopped rosemary, 4 chopped garlic cloves, 2 tablespoons sugar, and pepper to taste for up to 6 hours. Preheat a grill to medium-high on one side. Remove the steak from the marinade; pat dry and season with coarse sea salt and pepper. Sear over direct heat until marked, about 4 minutes per side. Transfer to the cooler side; cover and cook until the meat reaches 130 for medium-rare, about 10 minutes. Let rest 5 minutes before slicing. To make the sauce, blanch 1 bunch chives in simmering water for 3 minutes, then rinse under cold water and squeeze dry. Puree with 1 cup sour cream, 3 tablespoons horseradish and a pinch of salt.

HORSERADISH CHIVE SAUCE

Steps:

• Fold all ingredients together in a mixing bowl and combine well. Refrigerate until ready to use.

HORSERADISH MASHED POTATOES WITH CHIVE BUTTER

Steps:

• Microwave the potatoes according to package instructions.
• In a small saucepan, heat 2 tablespoons butter with heavy cream and thyme sprigs. Bring to a simmer, then remove from the heat. Remove the thyme sprigs and discard. Set mixture aside.
• In a small bowl combine the remaining 4 tablespoons butter, chives, and season with a salt and pepper. Mix until well incorporated.
• Mash the potatoes lightly with a potato masher. Add in the cream mixture, horseradish and continuing to mash until desired consistency. Do not over mix or the potatoes will become gummy. Season the potatoes with salt and pepper. Transfer to a serving bowl and top with chive butter.

HORSERADISH CHIVE BREAD

Steps:

• Preheat oven to 375 degrees. Mash butter with horseradish and chopped chives until smooth. Season with salt. Slicebread, without cutting all the way through. Generously spread butter mixture evenly onto each piece, and wrap loaf in foil. Bake for 15 minutes. Serve warm.

BAKED HORSERADISH SALMON WITH CHARDONNAY CHIVE BUTTER SAUCE

Steps:

• Lightly butter shallow baking pan or broiler pan.
• Arrange salmon filets on buttered pan.
• Sprinkle with salt and pepper, drizzle with 1/4 cup Chardonnay.
• In small bowl, combine horseradish, bread crumbs and shallot, mix well.
• Press into top of each filet.
• Bake at 375 for 12 to 14 minutes or until fish flakes easily with fork.
• Meanwhile, in small saucepan, combine 1/2 cup Chardonnay, cream and lemon juice, cook over medium-high heat until reduced to 1/4 cup.
• With wire whisk, beat in 1 cup of the butter.
• Remove from heat, beat in remaining 1/2 cup butter until thick and smooth.
• Stir in parsley and chives.
• If desired, season with salt and pepper.
• Serve butter sauce over salmon filets.