Chicken Free Garlic-Parsley Butter
This compound butter is the kind of kitchen staple that quietly elevates everything it touches — melting over a hot steak, pooling into fresh bread, or finishing a pan of roasted vegetables with a glossy, herb-flecked shine. Bright parsley, punchy garlic, a hit of lemon zest, and just a whisper of heat from optional red pepper flakes come together in a butter that tastes far more impressive than the effort involved. The whole thing comes together in minutes with a fork and a mixing bowl, no special equipment required. Rolling it into a log and chilling it means you always have a ready-to-slice round on hand whenever dinner needs a little something extra. It keeps in the fridge for up to a week and freezes beautifully for up to two months, so making a batch is genuinely worth your time. Every ingredient here is straightforward and plant or dairy-based, so there's no need to scan labels or second-guess what's in it — just pure, simple flavor.
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Learn more →Ingredients
8 servings
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 2 cloves garlic, finely minced or pressed
- 3 tbsp fresh flat-leaf parsley, finely chopped
- ½ tsp lemon zest
- ¼ tsp kosher salt
- ⅛ tsp black pepper, freshly ground
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Place the softened butter in a mixing bowl and beat with a fork or hand mixer until smooth and evenly spreadable, about 1 minute.
- 2
Add the garlic, parsley, lemon zest, salt, pepper, and red pepper flakes, if using. Stir and fold until all ingredients are evenly distributed throughout the butter with no streaks.
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