Lemon Parsley Butter (a compound butter)

TheOrganizedChef avatar
By Garrison Wayne
from La Quinta, CA

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!

serves 16-20 servings
prep time 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
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How To Make

  • 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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