Fructose Free Garlic-Parsley Butter
Compound butters like this one are a kitchen staple that can feel off-limits when you're navigating fructose sensitivity, since so many flavored spreads and store-bought options sneak in honey, fruit-based ingredients, or sweeteners that cause problems. This version keeps things beautifully clean — just rich, creamy butter brought to life with garlic, fresh parsley, a hint of lemon zest, and a little heat if you want it. Every ingredient earns its place, and nothing here will catch you off guard. The result is deeply savory and aromatic, the kind of thing that makes a simple piece of bread or a grilled steak feel genuinely special. Rolling it into a log and chilling it means you always have a ready-to-slice round on hand, which is incredibly satisfying for weeknight cooking. It keeps in the fridge for up to a week or in the freezer for two months, so a little effort now pays off in a big way later.
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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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