Active Time

　　20 min

　　Total Time

　　20 min

　　The French custom of serving radishes with sweet butter and sea salt is a lesson in simplicity; there's something so satisfying about a lick of creamy butter against the snap of peppery radish. Here, anchovy paste adds a singular savor to the butter, but the ease of the tradition remains. It's worth seeking out small radishes like the French Breakfast variety; if you can find only big ones, just halve them.

Ingredients

　　1 1/2 sticks unsalted butter, softened

　　2 tablespoons anchovy paste

　　1 garlic clove, chopped

　　1/4 teaspoon fresh lemon juice, or to taste

　　24 small radishes such as French Breakfast variety

　　or 12 regular radishes, halved

　　Blend butter in a food processor with anchovy paste, garlic, and lemon juice until smooth. Season with salt. Serve as a dip for radishes.

　　Cooks' notes:

　　•Anchovy butter can be made 1 day ahead and chilled. Let soften before serving.

　　•Radishes can be washed and trimmed 1 day ahead and chilled in a sealable bag lined with a paper towel.