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22
Butters/Dips/Dressings/Sauces
Scallion-Miso Butter
This unique-tasting butter is best served over a simple grilled chicken or steak, or melted into a
bowl of rice and vegetables.
Yield: about 10 tablespoons (5 ounces)
INGREDIENTS
1 scallion, trimmed and cut into
1-inch pieces
8 tablespoons (1 stick) good quality
unsalted butter, cut into 4 pieces,
room temperature
2 to 3 tablespoons white miso
INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. With the unit running on
High, drop the scallion into the work bowl through the feed tube to finely chop. Add butter and
miso and pulse a few times, then process on Low to combine, about 40 seconds, stopping to scrape
down as necessary.
2. Form into a log, wrap well, and chill.
Nutritional information per serving (1 tablespoon):
Calories 86 (92% from fat) • carb. 1g • pro. 0g • fat 9g • sat. fat 6g • chol. 24mg • sod. 108mg • calc. 1mg • fiber 0g
Horseradish Shallot Butter
Fresh horseradish is best for this sharp-tasting butter, but if that is unavailable, jarred may be used,
just be sure to squeeze out all the liquid.
Yield: about 12 tablespoons (6 ounces)
INGREDIENTS
1 2-inch piece fresh horseradish, peeled*
½ small shallot, cut into 1-inch pieces
1 tablespoon fresh Italian (flat-leaf)
parsley
8 tablespoons (1 stick) unsalted butter,
room temperature
1 to 2 pinches kosher salt
Pinch freshly ground black pepper
INSTRUCTIONS
1. Insert the fine shredding disc into the work bowl of the food processor. Shred the horseradish.
Remove the shredding disc and replace with the chopping blade, leaving the horseradish in the
work bowl.
2. Add the shallot and parsley. Process on High until finely chopped.
3. Add the butter, salt, and pepper. Process on Low until completely combined. Taste and adjust
seasoning as desired.
*Note: If using jarred horseradish, start with ¼ cup and squeeze out as much of the liquid as possible.
Add this after chopping the shallot and parsley, but before the butter.
Nutritional information per serving (1 tablespoon):
Calories 68 (98% from fat) • carb. 0g • pro. 0g • fat 7g • sat. fat 5g • chol. 20mg • sod. 24mg • calc. 2mg • fiber 0g
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