Garlic and parsley butter
Servings:
4 steaks
Use this melted as a dip, or spread it over just cooked steaks before you serve them, keep it in the fridge or freezer – but always have some ready, the perfect accompaniment to a BBQ haunch steak and some crunchy fries.
Ingredients
- 250 g salted butter, softened to (a warm) room temperature
- 1 bunch washed and vaguely de stalked parsley
- 4 large cloves of garlic, chopped
- 1 lemon zest of half, plus the juice
- salt and plenty of black pepper
Instructions
- Place half the parsley, all the butter and the chopped garlic into a small food blender and blend until smooth. Add the lemon juice, zest, salt and pepper and blend again. The butter should have turned slightly green, Remove the blade from the mixer.
- Chop the remaining parsley by hand and add this to the butter mix. Mix the parsley through the butter with a spatula.
- Use what you need now whilst still soft and then wrap the rest for use at a later date and freeze.
Recipe Notes
We love the balance here with the parsley almost, but not quite out performing the garlic - it really makes it far more interesting than a more classical garlic butter and adds some refinement as a final flourish.
Use this melted as a dip, or spread it over just cooked steaks before you serve them, keep it in the fridge or freezer – but always have some ready, the perfect accompaniment to a BBQ haunch steak and some crunchy fries.
Ingredients
- 250 g salted butter, softened to (a warm) room temperature
- 1 bunch washed and vaguely de stalked parsley
- 4 large cloves of garlic, chopped
- 1 lemon zest of half, plus the juice
- salt and plenty of black pepper
Instructions
- Place half the parsley, all the butter and the chopped garlic into a small food blender and blend until smooth. Add the lemon juice, zest, salt and pepper and blend again. The butter should have turned slightly green, Remove the blade from the mixer.
- Chop the remaining parsley by hand and add this to the butter mix. Mix the parsley through the butter with a spatula.
- Use what you need now whilst still soft and then wrap the rest for use at a later date and freeze.
Recipe Notes
We love the balance here with the parsley almost, but not quite out performing the garlic - it really makes it far more interesting than a more classical garlic butter and adds some refinement as a final flourish.
