Seed Oil Free Garlic-Parsley Butter
Compound butter this good makes you wonder why you ever reached for anything else. Real unsalted butter, fresh garlic, bright flat-leaf parsley, and a hit of lemon zest come together into something that elevates just about everything it touches — grilled steak, roasted vegetables, crusty bread, a simple bowl of pasta. Avoiding industrially processed cooking fats is genuinely tricky when so many store-bought flavored butters and spreads sneak in canola, soybean, or sunflower oil as fillers, but this recipe keeps things completely clean with nothing but whole, recognizable ingredients. The optional red pepper flakes add a gentle warmth that makes the finished rounds feel a little more special. Rolling it into a log and slicing off rounds as needed is one of those small kitchen moves that feels effortlessly impressive, whether you're melting a pat over a weeknight chicken breast or setting it out for guests. It keeps in the fridge for a week and freezes beautifully, so making a batch is always worth the minimal effort.
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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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