Horseradish Chive Butter Recipes

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.

Steps:

• Combine all ingredients in a small bowl.
• Refrigerate for 20 minutes or until firm.
• Serve over pan seared or grilled steaks!

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.

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.

Steps:

• First, make the dressing. Mix the vinegar, shallot, sugar, salt and pepper in a bowl, then whisk in the olive oil. Tear the salad leaves into bite-size pieces and set aside. Now, heat a griddle pan to high.
• Brush the steaks lightly on each side with oil, then season with salt and pepper. Griddle for 2-3 mins on each side, until cooked to your liking. Toss the salad in the dressing. Top each steak with a few slices of Horseradish & chive butter, then serve with the salad.

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.