Ingredients:

  • 1 cup unsalted European-style butter
  • 4 cloves garlic, minced into a fine paste
  • 1 tbsp Dijon mustard
  • 1 tsp prepared horseradish
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp fresh thyme leaves, minced
  • 1 tbsp fresh chives, snipped
  • 1 tsp smoked paprika
  • 0.5 tsp red pepper flakes
  • 0.5 tsp kosher salt
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions:

  1. Place the butter in a small saucepan over low heat. Melt until approximately 80% is liquid, then remove from heat, allowing residual warmth to finish melting to prevent separation of milk solids.
  2. Vigorously whisk in the minced garlic paste, Dijon mustard, and fresh lemon juice for 30 seconds until the mixture is fully emulsified and slightly thickened.
  3. Stir in the chopped parsley, thyme, chives, smoked paprika, red pepper flakes, kosher salt, lemon zest, and horseradish until well combined.
  4. Serve immediately while warm as a dipping sauce or drizzle over rested steak.