Horseradish Garlic Herb Butter


I’ve been asked about my herb butter a couple of times, so figured it was easy enough to just make a quick little recipe blurb for everyone.  I make it in a large batch, enough to put in the fridge for later use.  A little prep goes a long way.

We discovered this butter one Thanksgiving when looking for something different to make.  That different thing was parsnips which lead us to this recipe over on Simply Recipes.  What was the shocker was the butter that the recipe included.  Tangy, tasty, with just a hint of spice.  Good on bread, melted over chicken, or included in any number of dishes, it because a great addition to my kitchen arsenal.

The original batch made just enough to work with the parsnips, which won’t do for longer term use.  So this is the original recipe increased 8 times.  Makes about 25 Tablespoons/servings worth of mixture.  Each tablespoon is roughly about 100 calories.


  • Salt and freshly ground pepper
  • 3 sticks butter, softened
  • 2/3 cup drained, bottled horseradish (that’s the entire bottle I use)
  • 1/4 cup finely chopped flat-leaf parsley (about a handful or so)
  • 1/4 cup minced chives (about 1 bunch)
  • 5 small garlic clove, minced (yes I know, I used bottled in this picture… )



  1. Mix everything together till well combined.
  2. Place either into:
    1. Plastic wrap logs – Place into a square of plastic wrap about 1.3 of the mixture.  wrap into a log and twist the ends.  Repeat 2 more time for the rest of the mixture.
    2. Mini-brownie pan – Take a silicon mini brownie pan (6 x 4, 1/2 deep) and press the mixture into it.  there will be a little left (about a tablespoon).  That can be used immediately or wrapped itself in some plastic wrap.
  3. Place that into the freezer for a short time to set.
    1. If using the log method –  Treat as you would normal butter.  Bring out a log from the freezer to the fridge as you need it.  Let warm to fridge or room temperature before slicing.
    2. If using the mini brownie method – Once hardened, pop out the tabs of butter into a container.  So long as it is kept refrigerated (or frozen) it will keep its shape and you have pre-measured tablespoon servings.

The use is quite versatile as any herb butter.  Take it and use in place of butter for some added zest.  Cooks some chicken and just melt it over the top.  Add to rice for a bit more flavor to boring plain rice.  Spread over bread… list goes on.

Categories: Eat'n with Tasel, RecipesTags: , ,

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