Description
Classic maitre d'hotel butter with parsley, lemon juice and zest, rolled into a log and frozen so you can slice off a pat whenever you need it.
Ingredients
Scale
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 1/4 cup minced parsley
- Juice and zest of 1 lemon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Process: Put all the ingredients in a food processor, and process until completely combined, about 30 seconds.
- Shape: Scrape the butter onto a sheet of parchment paper in a rough rectangle. Fold the paper over the butter, and push a bench scraper against the paper under the butter, squeezing it into a cylinder. Work up and down the log until it's about the width of a quarter.
- Store: Twist the ends of the paper to seal. Put the log in a zip-top bag, and freeze for up to 6 months.
Notes
Equipment: A food processor, parchment paper and a bench scraper.
Take the butter out of the refrigerator at least 30 minutes ahead. It needs to be soft to process properly.
No food processor? Beat the butter with a mixer.
- Prep Time: 15 minutes