Lemon Butter
servings
This versatile lemon parsley butter is so easy to make and adds incredible flavor to your favorite meat, fish, shrimp or pasta.
Equipment
- Food Processor
- spoon or spatula
- plastic wrap or parchment paper
Ingredients
- ½ cup salted butter softened
- 1 tablespoon lemon zest
- 1 teaspoon lemon juice
- 2 tbsp fresh parsley chopped
Instructions
- In a food processor, pulse all ingredients until blended.
- Scoop butter mixture onto plastic wrap and form into a cylinder.
- Wrap with plastic wrap. Refrigerate to firm up.
- When needed, remove from the refrigerator and slice into rounds.
Notes
If you don’t own a lemon zester, you can also use the fine side of a box grater to rub off the lemon zest or a vegetable peeler. First, peel off very thin slices of lemon peel (avoid the white part) and then chop the lemon peel finely on a cutting board with a knife.
If your butter is too soft and messy to shape after adding the flavorings, put it in the refrigerator to harden a bit.
Nutrition
Calories: 51kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 46mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg