8 tablespoons (1 stick) good-quality unsalted French, Irish, or Vermont butter (such as Kerrygold, Vermont Creamery, or your local favorite)
1 tablespoon finely chopped fresh chives
1 teaspoon pink peppercorns, crushed with your fingers
Flaky sea salt, such as Maldon
Line a baking sheet with parchment or wax paper. Rinse the radishes well, removing any dirt from the greens (especially at the base), then pat thoroughly dry. Trim the stems to . inch, leaving one or two small leaves, if you wish.
In a medium microwave-safe bowl, heat the butter for ten-second intervals, watching it carefully, until it is half melted, 30 to 40 seconds; the key is to have about half the stick of butter still intact.
Vigorously whisk the butter until it is completely opaque — it should be in a liquid state but the same color as a chilled stick. If it’s translucent, you’ve overheated it. (Not to worry, just chill until solidified, then gently heat and whisk it again.) Fold in the chives, peppercorns, and . teaspoon salt.
Pat the radishes dry again if they’re at all damp. Dip one radish in the butter to coat, leaving a bit of the top exposed, and place on the prepared baking sheet. (If the coating is too thin or not sticking, wait two to three minutes for the butter to cool a bit and try again. If the butter becomes gloppy while you’re dipping, it’s cooled a bit too much; gently rewarm and whisk it again.) Repeat with the remaining radishes, then refrigerate the radishes until the butter is set, about ten minutes. (The radishes can be keptrefrigerated, uncovered, for up to eight hours.) Serve the radishes on a wooden board or large platter with a mound of salt alongside for dipping.
If the only high-quality butter available is salted or lightly salted (“demisel”), leave out the crushed salt when you stir in the peppercorns and chives. If you don’t have a microwave, melt the butter in a small saucepan over very low heat, occasionally lifting the pan off the heat and swirling, until the butter is just half melted.