Lemon, Parsley, Garlic Compound Butter
It’s the simple things in life that makes us happy. Butter is one of my favorite things and compound butter recipes are easy to make and versatile to cook with. Throw them on vegetables, chicken, beef, beans, or fish. Check out Eat Simple Food’s post on how to make homemade butter from heavy whipping cream.
- Prep Time: 10 Minutes
- Total Time: 10 Minutes
- Yield: 1 Stick (1/2 Cup)
- Category: Condiment
- Method: No Cooking Involved
- Cuisine: International
- Allow butter to soften at room temperature. Mince garlic and then press into a paste. You can use a garlic press for this or use the back of your knife and carefully smash down garlic with a little salt.
- When soft add all ingredients to a bowl and mix (by hand or food processor) to incorporate.
- Lay out a piece of parchment paper and form a log. Tightly roll and twist to seal. There may be some excess lemon juice that won’t incorporate. Don’t worry about it, but put the butter log on a plate so it doesn’t leak on your refrigerator.
- Refrigerate for ~ 2 hours before using or freeze until ready to use. Good for a couple weeks in the refrigerator or 4 months in the freezer. Happy buttery goodness! Beckie
Things In My Kitchen:
- Microplane Zester – for zesting the lemon for the butter.
- Old School Juicer – I still have one like this that my mama gave me when I moved out.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Compound Butter, Butter, Garnish, Condiment, Vegetarian, Gluten Free, Spreads