Tomato-Horseradish Butter

By gMinor

I put this on my Bloody Mary Steaks, but it makes a great addition to any grilled red meats. Not something I'd normally put on toast... but I have :). And it wasn't bad at all!

Ingredients

• 4 4 4 Tablespoons Butter (1/2 stick)
• 4 4 4 Tablespoons Butter (1/2 stick)
• 1 1 2 Sundried Tomato (about 2 oz) packed in Oil (drained and chopped)
• 1 1 2 Sundried Tomato (about 2 oz) packed in Oil (drained and chopped)
• 1 1 1 Clove Garlic (minced)
• 1 1 1 Clove Garlic (minced)
• 1 1 1 Tablespoon Prepared Horseradish
• 1 1 1 Tablespoon Prepared Horseradish
• 1 1 1 Teaspoon Lime juice
• 1 1 1 Teaspoon Lime juice
• 1/2 1/2 1/2 Teaspoon White Pepper
• 1/2 1/2 1/2 Teaspoon White Pepper
• 1/4 1/4 1/4 Teaspoon Salt
• 1/4 1/4 1/4 Teaspoon Salt

Preparation

Step 1

1) Combine all the Tomato-Horseradish ingredients together. If possible, use a small food processor and pulse a few times to mix thoroughly. You can mix by hand which is what I usually do.

2) Lay out a square of cling wrap and place the butter into a log shape in the middle and roll up. Refrigerate until ready to use (usually about an hour or 2). Make up to 3 days ahead.