Ingredients:

  • 1 cup (227g) unsalted butter, softened to room temperature
  • 1 tbsp (15g) Dijon mustard
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) lemon zest
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15g) prepared horseradish, drained
  • 1 tbsp (3g) fresh parsley, finely chopped
  • 1 tbsp (3g) fresh chives, finely chopped
  • 1 tsp (1g) fresh thyme leaves, minced
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Finely mince the garlic, parsley, chives, and thyme.
  2. Place the softened unsalted butter in a medium mixing bowl and stir in the Dijon mustard, lemon juice, and lemon zest until the mixture is uniform.
  3. Fold in the minced garlic, drained horseradish, and all the finely chopped fresh herbs.
  4. Sprinkle the smoked paprika, kosher salt, and black pepper over the top and fold together until the butter is a consistent pale orange hue and ingredients are evenly distributed.
  5. Transfer the mixture to a glass jar or scoop it onto parchment paper and roll it into a cylinder log, twisting the ends of the paper tightly.
  6. Refrigerate the butter for at least 30 minutes to allow the flavors to marry and the texture to firm up for slicing.