Radishes with butter and salt is a simple French snack that’s a great balance of taste and texture. This recipe turns the classic combination into a compound butter, ready to spread on toast points or crackers.
It’s all about showcasing simple flavors, so a rich and creamy Euro-style butter is a great choice. Make it vegan using your favorite plant-based butter!
Ingredients
- 8 oz. unsalted butter, softened at room temperature
- ½ shallot, finely minced
- Zest of 1 lemon
- 2 Tbsp chives, minced
- 10-12 round red radishes, trimmed & brunoised (about 1 cup)
- 2 Tbsp finely minced radish leaves (fresh, clean, not too tough)
- Pinches of kosher sea salt
- Pinch black pepper
- Maldon Sea Salt, for serving
Directions
- Spread radish brunoise in thin layer on a paper towel. Cover with another and press gently to remove excess moisture.
- In a mixing bowl, fold ingredients together with a rubber spatula. Let rest 15-20 minutes for flavors to combine.
- When serving, sprinkle a few flakes of Maldon Sea Salt on top of where you spread or dollop the butter.
- Serve on sliced baguette, Belgian endive leaves, grilled steak, baked fish, scrambled eggs, roasted asparagus, mashed potatoes, or anything and everything else you enjoy with a delicious, colorful, springy butter!
- Butter will keep up to 2 days in fridge, covered in plastic wrap.