Lemon Parsley Butter (a compound butter)

1
Garrison Wayne

By
@TheOrganizedChef

Compound Butters such as this recipe for Lemon Parsley Butter are the simplest way to have wonderful rich flavor on hand at a moment's notice. I grow parsley in my herb garden and I have three lemon trees in my yard. This recipe suits my needs perfectly. Use this butter on steamed baby potatoes, on baked or grilled fish, on crackers as a spread, on pasta with a little fresh cream, on broiler toast, on a steak with crumbled bleu cheese.......and on and on and on. If you have never made a compound butter, it's about time you try. Bon Appetit!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
16-20 servings
Prep:
15 Min
Method:
Food Processor

Ingredients

  • 3 c
    italian parsley leaves (loosely packed) (no tough stems)
  • 2 stick
    butter (unsalted)
  • ·
    zest of 1/2 lemon (use a microplane)
  • 1/2 tsp
    kosher salt
  • 1/4 tsp
    black pepper

How to Make Lemon Parsley Butter (a compound butter)

Step-by-Step

  1. Place all the ingredients in a food processor and process until quite smooth. It is easier if the butter is slightly softened. Make sure the parsley is cleaned and spun dry before using. Use a pulse on/off action.
  2. Pack into several small crocks/ramekins and keep tightly covered in the fridge. Butter will keep several weeks, if not longer.
  3. To use, remove butter from fridge about 30 minutes before using, to soften.

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About Lemon Parsley Butter (a compound butter)




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