Bacon-Butter Radishes

basics appetizer bacon butter paprika lime radish

Claire Saffitz

4 servings

Source

Ingredients

3 tablespoons rendered bacon fat (from about 6 ounces bacon)

½ cup (1 stick) unsalted butter, cut into pieces

½ teaspoon hot smoked paprika

½ teaspoon finely grated lime zest

1 teaspoon flaky sea salt, preferably smoked, plus more

1 bunch radishes with greens, scrubbed, tops trimmed to 2 inches

Method

Real Talk: This recipe requires a little bit of patience as you thicken up the butter. A word of warning: If you wait for a few minutes, then get impatient and place the saucepan in a bowl of ice water (ice bath) to make things go faster, the butter can actually get TOO thick. Be sure to pick one method or the other right off the bat.

Heat bacon fat and butter in a small saucepan over low (you only live once, after all) just until butter is melted and combined. Remove from heat and stir in paprika, lime zest, and 1 tsp. salt. Let sit, stirring occasionally, until mixture is the consistency of heavy cream (you can place the saucepan in a bowl of ice water and stir to help speed things up if you’re impatient), about 30 minutes.

Dip radishes one at a time into butter, letting excess drip off; if butter starts to set, very gently rewarm over low heat. Transfer radishes to a serving platter and sprinkle with more salt; reserve any leftover butter for another use.

Do Ahead: Radishes can be dipped 8 hours ahead; chill. Let come to room temperature before serving.