Lemon Parsley Butter

Tess Geer


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.


☆☆☆☆☆ 0 votes

10 Min
No-Cook or Other


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  • 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.

Printable Recipe Card

About Lemon Parsley Butter

Course/Dish: Spreads
Main Ingredient: Dairy
Regional Style: French
Other Tags: Quick & Easy, Heirloom

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