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LEMON PARSLEY BUTTER

Yield

16 servings

Time

12 hours 30 minutes

A popular and subtle flavor combination, this lemon parsley compound butter is the ideal sauce or spread to add to your favorite meat, vegetable, or pasta dish.

INGREDIENTS

‣ 2 cups heavy whipping cream * ‣ 1/4 teaspoon salt * ‣ 1 tablespoon lemon zest ‣ 1 tablespoon fresh minced parsley

1

Using a stand mixer (or hand mixer + large bowl), whip the heavy whipping cream until the solid fats separate from the cream. Be patient with this; it may take a while.

WHIP THE CREAM

2

Pour the contents of the mixer through a mesh strainer, getting out all of the excess cream (the cream is buttermilk – feel free to save it for other recipes!) Once done, keep the butter in the strainer and run cold water over it.

RINSE THE BUTTER

3

Place the butter on a piece of lint-free cloth or cheesecloth, then wrap it up tight. Squeeze the wrapped butter to get out any remaining moisture.

SQUEEZE OUT MOISTURE

4

Return the butter to a clean mixer bowl, then add salt. Blend the salt into the butter, then do a taste test. Make any adjustments you feel are necessary.

ADD SALT

5

Add the following ingredients to the mixer: lemon zest and parsley. Blend them into the butter until incorporated. Do a quick taste test and adjust any of the ingredients as desired.

ADD FLAVOR