Name: Matt & Ted Lee’s Radish Butter recipe
Ingredients: 1 bunch Radishes (about 1 pound): The star of the show! The type of radish you choose will subtly influence the final flavor. French Breakfast radishes, with their mild peppery bite and elongated shape, are often recommended and work beautifully. However, don’t hesitate to experiment with other varieties like Cherry Belle radishes for a slightly sharper flavor or Watermelon radishes for a milder, visually stunning option. Ensure your radishes are fresh, firm, and vibrant in color for the best taste and texture. Look for bunches with healthy green tops if possible, as the freshness of the greens often indicates the freshness of the radishes themselves.; 1 cup (2 sticks) Unsalted Butter, Softened: Butter is the creamy canvas upon which the radish flavor is painted. Unsalted butter is crucial here, as it allows you to control the saltiness of the final product. High-quality butter will make a noticeable difference in the richness and flavor of your radish butter. European-style butter, with its higher butterfat content, is particularly luxurious. It’s absolutely essential that the butter is properly softened to room temperature before you begin. This will ensure that it whips up light and airy and incorporates evenly with the radishes. Think of the consistency of softened butter as being easily spreadable but still holding its shape – not melted or greasy.; Flaky Sea Salt, to taste: Salt is the flavor enhancer that brings all the elements together. Flaky sea salt, like Maldon or fleur de sel, is highly recommended. Its delicate flakes provide a gentle crunch and a clean, bright salinity that perfectly complements the radish and butter. The texture of flaky salt also distributes more evenly than regular table salt, preventing pockets of overly salty flavor. Start with a generous pinch and taste as you go, adding more until you achieve your desired level of saltiness. Remember, you can always add more salt, but you can’t take it away!; Optional additions (for extra layers of flavor): While the simplicity of radish, butter, and salt is truly captivating, you can certainly enhance your radish butter with a few carefully chosen additions. These are entirely optional, but they can add subtle nuances and personalize the flavor profile to your liking. Fresh Herbs (1-2 tablespoons, finely chopped): Fresh herbs can bring a bright, aromatic dimension to the radish butter. Consider finely chopped chives for a mild oniony note, fresh dill for a delicate herbaceousness, or parsley for a clean, grassy flavor. A combination of herbs can also be wonderful. Add herbs sparingly and taste as you go, ensuring they complement the radish and butter rather than overpowering them.; Lemon Zest (1 teaspoon): A touch of lemon zest can add a subtle citrusy brightness that cuts through the richness of the butter and enhances the peppery notes of the radish. Use a microplane or fine grater to zest the lemon, being careful to only grate the yellow part of the peel and avoid the bitter white pith underneath.; Black Pepper (freshly ground, to taste): A grind or two of freshly cracked black pepper can add a touch of warmth and complexity. Use freshly ground black pepper for the best flavor, as pre-ground pepper tends to lose its pungency over time.

Ingredients

Scale

- 1 bunch Radishes (about 1 pound): The star of the show! The type of radish you choose will subtly influence the final flavor. French Breakfast radishes, with their mild peppery bite and elongated shape, are often recommended and work beautifully. However, don’t hesitate to experiment with other varieties like Cherry Belle radishes for a slightly sharper flavor or Watermelon radishes for a milder, visually stunning option. Ensure your radishes are fresh, firm, and vibrant in color for the best taste and texture. Look for bunches with healthy green tops if possible, as the freshness of the greens often indicates the freshness of the radishes themselves.

- 1 cup (2 sticks) Unsalted Butter, Softened: Butter is the creamy canvas upon which the radish flavor is painted. Unsalted butter is crucial here, as it allows you to control the saltiness of the final product. High-quality butter will make a noticeable difference in the richness and flavor of your radish butter. European-style butter, with its higher butterfat content, is particularly luxurious. It’s absolutely essential that the butter is properly softened to room temperature before you begin. This will ensure that it whips up light and airy and incorporates evenly with the radishes. Think of the consistency of softened butter as being easily spreadable but still holding its shape – not melted or greasy.

- Flaky Sea Salt, to taste: Salt is the flavor enhancer that brings all the elements together. Flaky sea salt, like Maldon or fleur de sel, is highly recommended. Its delicate flakes provide a gentle crunch and a clean, bright salinity that perfectly complements the radish and butter. The texture of flaky salt also distributes more evenly than regular table salt, preventing pockets of overly salty flavor. Start with a generous pinch and taste as you go, adding more until you achieve your desired level of saltiness. Remember, you can always add more salt, but you can’t take it away!

- Optional additions (for extra layers of flavor): While the simplicity of radish, butter, and salt is truly captivating, you can certainly enhance your radish butter with a few carefully chosen additions. These are entirely optional, but they can add subtle nuances and personalize the flavor profile to your liking.
  - - Fresh Herbs (1-2 tablespoons, finely chopped): Fresh herbs can bring a bright, aromatic dimension to the radish butter. Consider finely chopped chives for a mild oniony note, fresh dill for a delicate herbaceousness, or parsley for a clean, grassy flavor. A combination of herbs can also be wonderful. Add herbs sparingly and taste as you go, ensuring they complement the radish and butter rather than overpowering them.
  - - Lemon Zest (1 teaspoon): A touch of lemon zest can add a subtle citrusy brightness that cuts through the richness of the butter and enhances the peppery notes of the radish. Use a microplane or fine grater to zest the lemon, being careful to only grate the yellow part of the peel and avoid the bitter white pith underneath.
  - - Black Pepper (freshly ground, to taste): A grind or two of freshly cracked black pepper can add a touch of warmth and complexity. Use freshly ground black pepper for the best flavor, as pre-ground pepper tends to lose its pungency over time.

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Instructions

1. Prepare the Radishes: Begin by thoroughly washing the radishes under cool running water to remove any dirt or grit. Trim off the root end and the leafy green tops. While the radish greens are edible and can be used in salads or other dishes, they are not typically used in radish butter.

1. Chop or Grate the Radishes: Now you have a choice depending on your desired texture. For a radish butter with a slightly chunkier texture and more pronounced radish flavor, finely chop the radishes. For a smoother, more uniformly pink butter, grate the radishes using a box grater or food processor with a grating attachment. If chopping, aim for small, even pieces. If grating, ensure you don’t grate them too finely into a watery pulp; you want to retain some texture.

1. Soften the Butter: If you haven’t already, ensure your butter is properly softened to room temperature. It should be pliable and easily spreadable but not melted or oily. If you’ve forgotten to take it out of the refrigerator in advance, you can speed up the process by cutting the cold butter into small cubes and letting it sit at room temperature for a shorter period, or by very gently microwaving it in short bursts, being extremely careful not to melt it.

1. Combine Radishes and Butter: In a medium-sized bowl, place the softened butter and the prepared radishes (chopped or grated).

1. Incorporate and Whip: Using a fork or a rubber spatula, gently mash and mix the radishes into the softened butter. Continue mixing until the radishes are evenly distributed throughout the butter and the mixture is well combined. For a lighter and airier texture, you can use an electric mixer (hand mixer or stand mixer) to whip the butter and radishes together. Whip on medium speed for 2-3 minutes until the mixture becomes pale and fluffy. Be careful not to overwhip.

1. Season with Salt: Sprinkle a generous pinch of flaky sea salt over the radish butter. Mix well to incorporate the salt evenly. Taste the butter and add more salt, a little at a time, until you reach your desired level of saltiness. Remember to taste after each addition, as saltiness can build up quickly.

1. Add Optional Flavors (if desired): If you are using any optional additions like fresh herbs, lemon zest, or black pepper, gently fold them into the radish butter at this stage. Mix until they are evenly distributed.

1. Chill (Optional): While radish butter is delicious immediately, chilling it for about 30 minutes to an hour can help the flavors meld together and the butter to firm up slightly, making it easier to spread and serve. If you choose to chill it, transfer the radish butter to an airtight container and refrigerate.

1. Serve and Enjoy: Your Matt & Ted Lee’s Radish Butter is now ready to be enjoyed! Serve it as directed in the “How to Serve” section, and prepare to be delighted by its simple yet sophisticated flavors.

Nutrition

Serving Size: one normal portion
Calories: 80-100
Fat: 8-11 grams
Saturated Fat: 5-7 grams
Carbohydrates: 1 gram
Fiber: 1 gram
Protein: 1 gram
Cholesterol: 30-35 mg