Radis au beurre with black salt

By Daniel Boulud
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Radis Au Beurre are very seasonal but enjoyed in homes all over France. Essentially this fancy appetizer consists of radishes dipped in melted whipped butter to create a glaze and then sprinkled with parsley, chives and black pepper. Although it’s an easy dish, its sure to amaze the taste buds of your family and friends.



  • 25 breakfast radishes with the greens, washed and dried
  • 300 grams of butter, at room temperature
  • 10 grams of chives, thinly sliced
  • 10 grams of parsley, washed and chopped
  • Black salt


  1. Take the clean and dried radishes and cut the bottoms just enough so that the radish will stand up straight.
  2. Trim the greens to the desired length.
  3. Using a stand mixer, whip the butter until it is light and fluffy.
  4. In a sauce pot gently melt the whipped butter, constantly stirring with a whisk.  Be very careful not to let the butter separate.
  5. Once the butter is at the right consistency and temperature, take each radish and dip them one by one in the butter so that it creates a nice glaze and then stand them up right on a plate.
  6. Sprinkle each with the chives, parsley, and black salt. Serve immediately or store and enjoy later.

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