RADISH BUTTER
This simple radish butter is inspired by the French habit of dipping crisp radishes into salted butter. It combines the peppery crunch of fresh radishes with creamy, salted butter to create a spread that’s perfect on crusty bread, warm rolls or as a finishing butter for steamed new potatoes. The texture is smooth with tiny bursts of radish, and the flavour balances buttery richness with a bright, slightly sharp edge.
Make it in minutes with just a grater and a bowl. The radishes are grated and squeezed to remove excess moisture, then folded into softened butter with flaky sea salt. Chill until firm, then slice or scoop for serving. This recipe is flexible: use breakfast radishes for a milder finish or round red radishes if that’s what you have on hand.
Ingredients
-
200
g
bunch of radishes
(breakfast radishes preferred for a milder, elongated shape; regular round radishes work well too) -
125
g
softened salted butter - flaky sea salt, to taste
- to serve: crusty bread or rolls
Instructions
-
Trim the radish tops and roots, then coarsely grate the radishes on a box grater. Place the grated radishes in a clean tea towel or between your hands and squeeze firmly over the sink to remove excess liquid. Removing moisture keeps the butter smooth and prevents it from becoming watery.
-
In a mixing bowl, beat the softened salted butter until it becomes smooth and slightly fluffy. Fold in the grated radishes and add a good pinch of flaky sea salt. Stir thoroughly so the radish is evenly distributed and the butter takes on a uniform colour and texture. Taste and adjust seasoning — add a touch more salt if you prefer a saltier spread.
-
Spoon the radish butter onto a sheet of parchment paper and roll it tightly into a log, twisting the ends to seal, or transfer the mixture into a small airtight container and smooth the surface. Chill in the refrigerator until firm, about 30–60 minutes, then slice or scoop as needed. Serve with plenty of crusty bread and an extra pinch of flaky salt, if desired.
Notes, tips and serving ideas
- Serving suggestions: Spread radish butter on warm baguette slices, sourdough, or seeded rolls. It also makes a bright finishing butter for steamed new potatoes, grilled fish or roasted vegetables.
- Variations: For a herbier version, fold in finely chopped chives, parsley or dill. A little lemon zest can add lift, but keep additions minimal so the radish flavour still shines.
- Salted vs unsalted butter: This recipe uses salted butter for simplicity. If you use unsalted butter, add salt gradually and taste as you go.
- Storage: Keep radish butter refrigerated in an airtight container. It will firm up when chilled and can be made a day ahead. For longer storage, wrap the log in parchment and freeze; thaw in the fridge before using.
- Make ahead: The flavours meld nicely after an overnight rest, so making the butter ahead can deepen the overall taste.
Find more of my dips, spreads and sauces right here.