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Radish Butter

Transform crisp, peppery radishes into a silky, savory spread that elevates any dish. Perfect for bread, roasted vegetables, or as a side to grilled meats.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Condiment, Spread
Cuisine: American, Mediterranean
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Radish Butter
  • 1 bunch fresh radishes, washed and trimmed About 8–12 medium radishes
  • 6-8 tbsp unsalted butter, softened to room temperature Use cultured butter for tang
  • 1-2 tsp lemon juice or white wine vinegar Adjust to taste
  • 1/2 tsp flaky sea salt Plus more for finishing
  • to taste freshly ground black pepper
  • 1-2 tbsp finely chopped fresh chives or parsley Optional for garnish
  • 1 small clove garlic, minced Optional for a savory kick

Method
 

Prepare the Radishes
  1. Trim the tops and tails of the radishes, then rinse and pat them dry.
  2. For even texture, quarter the radishes and pulse in a food processor to achieve a coarse chop, or hand-slice them thinly with a mandoline for more crunch.
Soften and Season the Butter
  1. Place the unsalted butter in a bowl and let it soften slightly while still retaining its shape.
  2. Add the lemon juice (or vinegar), flaky sea salt, and freshly ground black pepper.
  3. Taste as you go — add more acid if the butter tastes flat.
Combine Radishes and Butter
  1. Fold the chopped radishes and optional herbs into the butter until evenly distributed.
  2. If the butter becomes too soft, chill the mixture briefly (10-15 minutes) to firm it up for easier handling.
Form and Finish
  1. Scoop the mixture onto a piece of plastic wrap, roll it into a log, and twist the ends to seal; refrigerate to set.
  2. Optional: Press a few thinly sliced radishes onto the exterior for garnish.
Serve
  1. Slice rounds to top warm bread, grilled corn, or roasted salmon.
  2. Allow slices to soften at room temperature for 10 minutes before spreading for the best texture.

Notes

Store wrapped radish butter in the refrigerator for 5–7 days, or freeze slices for up to 2 months. Thaw in the fridge overnight before using.