Horseradish Butter

Remove the unsalted butter from the refrigerator and allow it to sit at room temperature until fully softened and pliable, approximately 30–45 minutes.

If using fresh horseradish root, peel the root with a vegetable peeler and finely grate it using a microplane or fine grater, working quickly to preserve its volatile heat compounds.

Place the softened butter in a medium mixing bowl and beat it with a wooden spoon or hand mixer until light, smooth, and creamy.

Add the freshly grated or prepared horseradish to the whipped butter and fold it in thoroughly, tasting as you go to achieve your desired level of pungency.

Season the compound butter with a pinch of fine sea salt and a small squeeze of lemon juice if desired, then mix until fully incorporated.

Transfer the butter onto a sheet of plastic wrap or parchment paper and roll it into a tight log shape, twisting the ends to seal securely.

Refrigerate the butter log for at least one hour to allow the flavors to meld and the butter to firm to a sliceable consistency.

Slice into rounds as needed and serve atop warm pastries, laminated breads, or Danish-style baked goods; store any remaining butter refrigerated for up to one week or frozen for up to one month.