Radish-Herb Butter

Radish-Herb Compound Butter on toasts. White plate, blue cloth, dark wooden table.

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!


  • 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 


  1. Spread radish brunoise in thin layer on a paper towel. Cover with another and press gently to remove excess moisture. 
  2. In a mixing bowl, fold ingredients together with a rubber spatula. Let rest 15-20 minutes for flavors to combine.  
  3. When serving, sprinkle a few flakes of Maldon Sea Salt on top of where you spread or dollop the butter.  
  4. 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! 
  5. Butter will keep up to 2 days in fridge, covered in plastic wrap.