Butter makes everything better. Use this recipe to kick up your steak, corn on the cob or green vegetables. Regular butter works just fine, but use a rich European butter if you want to spread it easily, say, over a baguette. You’ll find fresh horseradish root in the produce section of your grocery store. Remove the outer layer with a sharp knife and grate the peeled root with a cheese grater. In a pinch, you can use prepared horseradish from a bottle, but it may not be as piquant. — Kellie Hynes
1 stick unsalted butter, softened
2 Tbsp. freshly chopped chives
4 Tbsp. freshly grated horseradish (from an approximately 3-by-1-inch root)
¼ tsp. sea salt
½ tsp. freshly minced garlic
• Combine all of the ingredients in the bowl of a food processor fitted with the blade. Pulse until well combined, stopping occasionally to scrape down the sides.
• Press the butter into a small ramekin, cover with plastic wrap and refrigerate until firm.
Horseradish butter will keep in an airtight container, refrigerated, for up to 1 week. Use it immediately, however, to taste the true bite of the horseradish.