Lactose Free Garlic-Parsley Butter
This compound butter is the kind of thing that makes a simple piece of grilled chicken or a crusty baguette feel like a restaurant-worthy moment. Bright parsley, punchy garlic, a hit of lemon zest, and just a whisper of red pepper flakes come together in a way that's bold without being overwhelming. Since it's made entirely from butter and fresh aromatics — no cream, no milk, no cheese — it naturally sidesteps the lactose that sneaks into so many flavored spreads and sauces. The technique is genuinely simple: soften, mix, roll into a log, and chill until you're ready to slice off a round and let it melt over whatever needs a little magic. Keeping a log in the freezer means you're always one slice away from elevating a weeknight dinner with zero extra effort. It stores beautifully for up to two months frozen, so making a batch now is absolutely 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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