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Bacon Butter Radishes

May 17, 2019

Bacon Butter Radishes


  • 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


  1. 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.

  2. 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.


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