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Radish Butter Recipe
Ash Tyrrell

Radish Butter Recipe

I’ll be honest — the first time I made Radish Butter, I wasn’t sure what to expect. But after mixing crisp radishes with creamy butter and a pinch of salt, I was instantly hooked. It’s such a fresh and flavorful twist on a classic spread. The peppery crunch blends beautifully with smooth richness.
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Total Time 3 hours
Servings: 16
Ingredients Method Notes

Ingredients
  

  • 1 lb butter – softened to room temperature for easy mixing and a smooth texture.
  • 4 medium fresh radishes – finely chopped for a crisp bite and peppery flavor.
  • 10 –12 chives – finely chopped to add mild onion-like freshness.
  • 1 –2 teaspoons high-quality salt such as flaky sea salt – enhances and balances flavors.

Method
 

  1. Start by washing the radishes thoroughly and trimming the ends. Slice them thinly, then chop into very small pieces. Finely cutting them ensures even texture throughout the butter.
  2. Place softened butter in a mixing bowl. Add the chopped radishes and chives. Stir well until everything is evenly combined and beautifully speckled.
  3. Add salt gradually and mix again. Taste and adjust if needed. Transfer the butter to a container and refrigerate so the flavors blend together perfectly.

Notes

  • I find that letting the butter chill overnight deepens the flavor.
  • I prefer chopping the radishes very finely so the texture feels balanced.
  • Using high-quality butter makes a noticeable difference in taste.
  • I like to sprinkle a little extra flaky salt on top before serving.
  • Fresh radishes work best — avoid ones that feel soft or rubbery.