- 3 tablespoons unsalted butter, softened
- 1 1/2 tablespoons drained bottled horseradish
- 1 1/2 tablespoons Dijon mustard (or less)
- 3/4 tablespoons minced shallot
- Kosher salt and freshly ground black pepper, to taste
In a bowl, blend together the butter, horseradish, mustard, and shallot with a fork. Season with salt and pepper. On a sheet of plastic wrap, form the butter into a log about 4 inches long (or spoon into small dish). Chill the compound butter until firm, at least 30 minutes or freeze until ready to use.
