Parsley Butter

Name: Parsley Butter
Total time: 10 min
Yield: 1 cup
Ingredients: 1 bunch parsley; 1 shallot; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; Dash of cayenne pepper; 1/2 teaspoon fresh lemon juice; 1/2 pound sweet butter

By Molly O'Neill

Total Time: 10 minutes
Rating: (0)
Comments: Read comments

Featured in: Parsing Parsley

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:1 cup

1bunch parsley
1shallot
½teaspoon kosher salt
¼teaspoon freshly ground black pepper
Dash of cayenne pepper
½teaspoon fresh lemon juice
½pound sweet butter

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Make a fine puree of all the ingredients in a food processor. Put the butter on a sheet of wax paper or plastic wrap and roll into a log, about 1 inches in diameter. Wrap well and freeze up to a year. Use a sharp, hot knife to cut off pieces just before using. The butter can be stuffed under chicken skin before cooking, melted over grilled fish, veal or beef or steamed vegetables or tossed with pasta.