This is not the first recipe of this kind that I post. A while ago I shared with you the homemade herb butter recipe. Let me tell you, that didn’t last long! We ended up using it so often. It tastes great on grilled sandwiches, meat, fish and countless more dishes. No wonder we ran out of it pretty quickly.
So I had the choice between making the same recipe again, or trying out something different. I chose the latter one, and the result was this lemon-parsley butter! They both look similar, but here it’s the lemon that makes the difference! It adds that extra freshness that blends so well with different meals. Especially fish and vegetables. I just used it today to make a creamy asparagus soup with roasted salmon slices. So tasty!! Check back soon for this recipe!
What I like most about making my own flavored butter is the flexibility and variety that comes with it. By the time you go to a store to find the one that you are looking for, you are better off investing half an hour at home creating your own personal one :)
250 g / 8¾ oz of butter, softened
2 tsp of grated lemon zest
2 tbsp of fresh lemon juice
2 tbsp of fresh parsley, chopped
salt and pepper
* * * * *
Take the butter out of the fridge to soften.
Beat the butter in a food processor until creamy. Add lemon zest and juice, parsley (well dried), salt and pepper. Blend well.
You can store the butter in the fridge for at least a week. You can also freeze it as little portions (find more instructions here).
Serve with bread. Also great for cooking fish or vegetables.
Prep Time: 30min