Lemon and parsley butter

Lemon and parsley butter

By
From
French Lessons
Makes
200 g
Prep
20 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
150g unsalted butter, diced
2 lemons
1/2 cup parsley, finely chopped
splash brandy
salt
pepper

Method

  1. Put the butter in a bowl, cover with plastic wrap and leave in a warm place to soften (do not allow to melt).
  2. Grate both lemons over the butter to capture the spray and oils. Add the juice of 1 lemon to the butter with the parsley, brandy and seasoning. Use a wooden spoon and mix well to combine.
  3. Roll the butter in baking paper to a sausage shape, twist the ends securely and chill until required. The butter will keep in a sealed container in the refrigerator for 2 weeks or up to 3 months in the freezer.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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