Parsley Butter Recipes

PARSLEY GARLIC BUTTER

Parsley Garlic Butter image

A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken to steamed vegetables. It can also be stirred into soups and stews.

Categories Condiment/Spread Food Processor Garlic Herb No-Cook Quick & Easy Parsley Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 7

Ingredients

1 stick (1/2 cup) unsalted butter, softened
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons minced shallot
2 tablespoons fresh lemon juice
1/2 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

Purée all ingredients in a food processor until smooth.

PARSLEY BUTTER

Parsley Butter image

Making a flavored butter is very simple and will add a lot of flavor to your food. It will impress your guests and they will be asking for the recipe.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Time 5m

Yield 1/2 cup.

Number Of Ingredients 6

Ingredients

1/2 cup butter, softened
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/2 teaspoon minced chives
1/4 teaspoon minced garlic
Dash pepper

Steps:

In a small bowl, combine all the ingredients. Refrigerate leftovers.

Nutrition Facts :

PARSLEY BUTTER

Parsley Butter image

Serve a pat of this butter with steak, chicken, or fish, or stir into pasta.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 3

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup fresh parsley leaves, chopped
Coarse Salt

Steps:

In a bowl, combine butter, and fresh parsley leaves with a spoon; season with coarse salt.

FLAVOURED BUTTERS

Flavoured butters image

Flavoured butters are great to have to hand, make a batch and keep them in the freezer for meat and fish dishes

Provided by Mary Cadogan

Categories Dinner, Side dish, Supper

Time 15m

Number Of Ingredients 12

Ingredients

100g butter
2 tbsp finely chopped parsley
1 crushed garlic clove
100g butter
4 tbsp freshly grated parmesan (or vegetarian alternative)
8-10 shredded basil leaves
1 tbsp finely chopped sundried tomato
zest 1 lime
½ a 400g can red chilli , deseeded and finely chopped
2 tbsp chopped coriander
2 tbsp horseradish cream
6 coarsely crushed peppercorns

Steps:

Take 100g of butter out of the fridge for an hour to soften. Flavour is key, so use good-quality semi-salted or unsalted butter. Beat the butter with a wooden spoon until it is soft and creamy, then beat in any of the flavourings you fancy. See each below.
Tip the flavoured butter onto a square of baking parchment or cling film, roll it around the butter to form a sausage shape, then twist the ends to seal. The butter is now ready to be stored for up to 3 days in the fridge or up to a month in the freezer.

PARSLEY BUTTER

Parsley Butter image

Cooking time is chilling time. Herb butters are a nifty way to spice up any meal. I like herbed butters as a quick easy way to flavor frozen or canned veggies. Just add a dab of herbed butter and heat up the veggies. You can substitute margarine for the butter. If you choose to use dried herbs instead of fresh use 1 1/2 times the amount called for. Parsley butter is really good on corn on the cob.

Provided by Nyteglori

Categories Very Low Carbs

Time 3h5m

Yield 1 cup

Number Of Ingredients 4

Ingredients

1/2 cup fresh parsley, finely minced
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
8 ounces sweet unsalted butter

Steps:

Let butter soften to room temperature.
Beat in other ingredients.
Pack butter into molds or crocks or form balls with a melon baller.
Chill for at least 3 hours before serving.
Can be stored for up to 1 month in the refrigerator or 3 months in the freezer.

PARSLEY BUTTER

Parsley Butter image

Provided by Molly O'Neill

Categories condiments

Time 10m

Yield 1 cup

Number Of Ingredients 7

Ingredients

1 bunch parsley
1 shallot
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash of cayenne pepper
1/2 teaspoon fresh lemon juice
1/2 pound sweet butter

Steps:

Make a fine puree of all the ingredients in a food processor. Put the butter on a sheet of wax paper or plastic wrap and roll into a log, about 1 inches in diameter. Wrap well and freeze up to a year. Use a sharp, hot knife to cut off pieces just before using. The butter can be stuffed under chicken skin before cooking, melted over grilled fish, veal or beef or steamed vegetables or tossed with pasta.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 23 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 15 grams, Sodium 102 milligrams, Sugar 1 gram, TransFat 1 gram

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