Lemon Parsley Butter A Compound Butter Recipes

HERBED COMPOUND BUTTER

Herbed Compound Butter image

A compound butter - a stick of butter seasoned with herbs, lemon and garlic or shallots - is one of the most versatile things to keep on hand. You can store it in the freezer, then slice it whenever you want to add herby richness to a dish. Use it on steak, fish, chicken or even mashed or roasted sweet potatoes. And feel free to vary the herbs to suit your taste. For a kick, a pinch or two of chile powder or a drizzle of hot sauce would do the trick. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories sauces and gravies

Time 10m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1/2 cup (1 stick) unsalted butter, softened
1 tablespoon minced shallots or 1 garlic clove, grated on a Microplane or minced
1 tablespoon chopped fresh thyme or rosemary
1 tablespoon minced parsley or chives
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
1/4 teaspoon fine sea salt, more to taste

Steps:

In a bowl, mash together butter, shallots or garlic, herbs, lemon juice, pepper and salt.
Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 12 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 41 milligrams, Sugar 0 grams, TransFat 0 grams

LEMON, PARSLEY, GARLIC COMPOUND BUTTER

Lemon, Parsley, Garlic Compound Butter image

EatSimpleFood.com Compound butter recipes are easy to make and versatile to cook with. This delicious lemon, parsley, garlic butter is fantastic slathered on corn, vegetables, chicken, steak, beans, or fish.

Provided by beckie

Categories Condiment

Time 10m

Number Of Ingredients 6

Ingredients

1 stick (1/2 cup) unsalted butter
zest from one lemon
2 Tbsp fresh lemon juice
1/4 cup parsley, minced
1 small garlic clove, minced and smashed to a paste
1/4 tsp salt

Steps:

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 or freeze for 20 minutes if slicing.
Good for a couple weeks in the refrigerator or 4 months in the freezer. Happy buttery goodness! Beckie

Nutrition Facts : ServingSize 1 Tbsp, Calories 103 calories, Sugar 0.1 g, Sodium 75.4 mg, Fat 11.5 g, SaturatedFat 7.1 g, TransFat 0 g, Carbohydrate 0.5 g, Fiber 0.1 g, Protein 0.2 g, Cholesterol 30.4 mg

LEMON PARSLEY BUTTER

Lemon Parsley Butter image

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.

Provided by Tess Geer @dmsgrl

Categories Spreads

Number Of Ingredients 5

Ingredients

4 tablespoon(s) butter, unsalted (1/2 stick), room temperature
1 tablespoon(s) fresh parsley, finely chopped
1/2 teaspoon(s) gourmet salt blends rosemary, lemon & garlic salt
- zest of one lemon
- juice from 1/2 lemon

Steps:

Combine all ingredients in a small bowl.
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.

PARSLEY GARLIC BUTTER

Parsley Garlic Butter image

A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken to steamed vegetables. It can also be stirred into soups and stews.

Categories Condiment/Spread Food Processor Garlic Herb No-Cook Quick & Easy Parsley Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 7

Ingredients

1 stick (1/2 cup) unsalted butter, softened
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons minced shallot
2 tablespoons fresh lemon juice
1/2 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

Purée all ingredients in a food processor until smooth.

LEMON PARSLEY BUTTER (A COMPOUND BUTTER)

Lemon Parsley Butter (a compound butter) image

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!

Provided by Garrison Wayne @TheOrganizedChef

Categories Spreads

Number Of Ingredients 5

Ingredients

3 cup(s) italian parsley leaves (loosely packed) (no tough stems)
2 stick(s) butter (unsalted)
- zest of 1/2 lemon (use a microplane)
1/2 teaspoon(s) kosher salt
1/4 teaspoon(s) black pepper

Steps:

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.
Pack into several small crocks/ramekins and keep tightly covered in the fridge. Butter will keep several weeks, if not longer.
To use, remove butter from fridge about 30 minutes before using, to soften.

SAVORY THYME COMPOUND BUTTER

Savory Thyme Compound Butter image

Provided by Geoffrey Zakarian

Categories condiment

Time 20m

Yield about 1 quart

Number Of Ingredients 10

Ingredients

1 pound (4 sticks) unsalted butter at room temperature
1/2 cup finely minced shallots
1/4 cup finely minced garlic
1/4 cup fresh thyme leaves
4 anchovies, chopped
Zest and juice from 1 lemon
1/2 cup olive oil
1/4 cup fresh parsley, finely minced
2 pinches of paprika
Kosher salt and freshly ground black pepper

Steps:

Place the butter in a food processor with the shallots, garlic, thyme leaves, anchovies, lemon zest and lemon juice. Puree until smooth.
With the motor running, drizzle the olive oil into the butter. Transfer the butter to a bowl and fold in the parsley and paprika and season with salt and pepper.
Roll up the butter in parchment paper to form a log and refrigerate until firm, about 2 hours, for easy slicing and portioning. The butter can also be frozen for up to 4 weeks.

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