Shellfish Free Garlic-Parsley Butter
Bright, herby, and deeply savory, this compound butter is the kind of finishing touch that makes a simple piece of grilled chicken or a crusty baguette taste like something from a restaurant kitchen. The combination of fresh flat-leaf parsley, minced garlic, and a hint of lemon zest keeps things lively, while a pinch of red pepper flakes adds just enough warmth to keep you coming back for another slice. Compound butters can sometimes be a minefield when bought pre-made, with blended flavors and mystery additives that make ingredient-checking a chore — making your own means you know exactly what's in it. The technique is genuinely simple: beat the butter smooth, fold in your aromatics, roll it into a log, and let the fridge do the rest. Once it's firm, you can slice off neat rounds and let them melt over steaks, roasted vegetables, or warm bread whenever the mood strikes. It keeps in the refrigerator for up to a week and freezes beautifully for up to two months, so a little effort now pays off in flavor for weeks to come.
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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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