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lemon parsley butter

dmsgrl avatar
Recipe by
Tess Geer
@dmsgrl
Westerville, OH

A French tradition, compound butters are made with butter combined with other ingredients. Their buttery flavor pop can take something great to something REALLY great in a flash! Tightly wrapped in plastic wrap, they freeze for up to six months and thaw quickly. Use them just as you would butter. I love this one with fish, chicken, on crusty French bread and slathered on corn on the cob.

►
yield 8 serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For lemon parsley butter

  • 4 Tbsp
    butter, unsalted (1/2 stick), room temperature
  • 1 Tbsp
    fresh parsley, finely chopped
  • 1/2 tsp
    gourmet salt blends rosemary, lemon & garlic salt
  • zest of one lemon
  • juice from 1/2 lemon

How To Make lemon parsley butter

  • 1
    Combine all ingredients in a small bowl.
  • 2
    Pack into a small dish, cover and refrigerate until firm. Will keep three days in the fridge and up to six months in the fridge.
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