Parsley Butter
- Total Time
- 10 minutes
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Ingredients
- 1bunch parsley
- 1shallot
- ½teaspoon kosher salt
- ¼teaspoon freshly ground black pepper
- Dash of cayenne pepper
- ½teaspoon fresh lemon juice
- ½pound sweet butter
Nutritional analysis per serving (8 servings)
212 calories; 23 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 102 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes