Citric Acid Free Garlic-Parsley Butter
Compound butters like this one are a kitchen staple that can feel surprisingly off-limits when you're avoiding citric acid, since many store-bought flavored butters sneak in preservatives or citric acid as a stabilizer. This version keeps things beautifully clean — just real butter, fresh garlic, flat-leaf parsley, a touch of lemon zest, and a pinch of salt and pepper. The lemon zest delivers that bright, citrusy lift without any of the processed acid, so you get all the flavor with none of the worry. Beating the softened butter until smooth before folding in the aromatics ensures every slice is evenly packed with garlicky, herby goodness. Rolling it into a log and chilling it makes for elegant little rounds you can drop onto a hot steak, melt over roasted vegetables, or swipe across warm bread straight from the oven. It keeps in the fridge for up to a week and freezes beautifully for up to two months, so making a batch ahead is absolutely worth it. Simple, versatile, and completely free of hidden additives — this is the kind of recipe you'll come back to again and again.
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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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