- Special Pricing
- Active Time 5m
- Total Time 5m
Makes 1 cup
Use this butter over boiled new potatoes or broiled or grilled fish.
- 1/2 cup butter, at room temperature
- 2 tablespoons freshly grated horseradish or 3 tablespoons prepared horseradish, drained
- 1 teaspoon freshly ground black pepper
In a bowl, beat the butter with a fork until light and fluffy, about 1 minute. Add the horseradish and pepper, and stir well.
Transfer the butter into ice cube trays for individual portions. Place the trays in the freezer. The butter will keep for 6 weeks.
Serving size = 2 tablespoons
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
105 calories; 12g total fat; 31mg cholesterol; 2mg sodium; 1g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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