Horseradish Butter

  • 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.

RecID 4118

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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