Turmeric Free Garlic-Parsley Butter
Compound butter is one of those kitchen staples that quietly elevates everything it touches — from a sizzling steak to a simple piece of crusty bread. This version layers bright, herbaceous parsley with punchy garlic, a hint of lemon zest, and just enough heat from optional red pepper flakes to keep things interesting. The lemon zest is the secret weapon here, cutting through the richness of the butter and making the whole thing taste surprisingly fresh and vibrant. Many store-bought flavored butters and seasoning blends sneak in anti-inflammatory spices like turmeric as a color booster, so making your own is the cleanest way to stay in control of exactly what goes on your food. The process couldn't be simpler — just mix, roll into a log, and refrigerate until firm. Once you have a roll of this in your fridge, you'll find yourself reaching for it constantly: melted over roasted vegetables, tossed with pasta, or spread thick on warm dinner rolls. It keeps for a week in the fridge and up to two months in the freezer, so it's absolutely worth making a batch ahead.
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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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