Eggless Garlic-Parsley Butter
Compound butter is one of those kitchen staples that quietly elevates everything it touches — from a sizzling steak to a simple piece of crusty bread. This version layers bright, herbaceous parsley with sharp garlic, a hint of lemon zest, and just enough heat from optional red pepper flakes to keep things interesting. The whole thing comes together in minutes with nothing more than a fork and a mixing bowl, making it one of the most rewarding low-effort projects you can tackle. Since it's built entirely on butter and fresh aromatics, there's nothing to worry about on the egg front — no hidden binders, no mayonnaise-style emulsifiers, just clean, pure ingredients. Rolling it into a log and chilling it means you always have a ready-to-slice round on hand for finishing pasta, melting over roasted vegetables, or slathering onto warm dinner rolls. It keeps in the fridge for up to a week and freezes beautifully for up to two months, so making a batch is always worth it.
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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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