Horseradish Butter

1/4 cup of grated horseradish, drained
10 tablespoons of unsalted butter, at room temperature
Salt and freshly ground black pepper to taste

Dump the horseradish into a bowl.

Add the butter, a little at a time. Mix well after each addition.

When the horseradish and the butter a well mixed, use a plastic scraper to rube the seasoned butter through a drum sieve.

Season the butter to taste with the salt and the pepper.

Using plastic wrap, roll the butter into one or two sausage shapes. Refrigerate or freeze the rolled butter until it is needed.

This butter is very good on hot vegetables or toast. Very good on crackers or hot rice or potatoes. Be creative,