Emulsifier Free Garlic-Parsley Butter
Compound butters like this one sound fancy, but they come together in minutes with nothing more than a bowl, a fork, and a handful of fresh ingredients. The combination of bright parsley, punchy garlic, a hit of lemon zest, and a whisper of heat from optional red pepper flakes turns a simple stick of butter into something genuinely craveable. Store-bought flavored butters and spreads are notorious for sneaking in lecithins, mono- and diglycerides, and other additives that have no business being in something this straightforward — making a batch from scratch is the obvious fix. Every ingredient here is exactly what it says it is: real butter, real garlic, real herbs, real seasoning. Once you roll it into a log and chill it, you can slice off neat rounds whenever you need them — melting over a hot steak, stirring into pasta, or slathered across crusty bread straight from the oven. It keeps in the fridge for up to a week and freezes beautifully for up to two months, so a little effort now pays off for a long time.
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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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