Recipe: Horseradish-Chive Compound Butter

So we’re waist-deep into grilling season, and while a grass-fed steak needs little adornment, sometimes you gotta shake things up. You don’t have to get fancy, and this butter doesn’t. But my, oh my, is it good.

This compound butter would also taste great on fish, pork, and assertive veggies like asparagus and broccoli.

Horseradish-Chive Compound Butter

1 stick salted pastured butter, softened

2-3 Tbsp. horseradish (depending on strength desired, I like my nostrils to flare)

1 garlic clove, finely minced

1 small bunch chives, finely chopped

— If your butter’s not room temp, put in microwave at 10 second intervals until softened but not melted. Stir in all ingredients thoroughly and place butter in fridge to firm up again. It’s important to do this so it stands up to the heat of whatever it garnishes. Also, the longer it sits, the more the flavors permeate the butter. Serve on whatever your heart desires. On this occasion, my heart desired a glorious grass-fed ribeye steak and my heart thanked me for it.

If you have any left over (Quelle Horreur!), it will save in the fridge for a week or in the freezer for 3 months. It never hurts to have some on-hand in case of emergency.