Eosinophilic Esophagitis Friendly Compound Garlic Herb Butter
Total time1 hr 10 min
Prep time10 min
Cook time0 min
4.7(22)
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Learn more →Ingredients
8 servings
- ½ cup (1 stick) unsalted butter, softened to room temperature
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3 cloves garlic, minced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp lemon zest
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Place the softened butter in a medium mixing bowl and beat with a fork or hand mixer until smooth and spreadable.
- 2
Add the minced garlic, parsley, chives, thyme, lemon zest, salt, black pepper, and red pepper flakes, if using. Stir and fold until all ingredients are evenly distributed throughout the butter.
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