Parsley butter

Parsley butter

By
From
The Beef Club
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
200g soft butter
2 bunches parsley
4 garlic cloves

Method

  1. Peel the garlic, take the parsley leaves off the stalks. Blend the butter with the garlic and parsley until the butter is nice and green. You will only use part of this, and can freeze the rest; just form it into a roll and wrap in cling film (plastic wrap).
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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