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Ingredients
1 bunch parsley
1 shallot
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Dash of cayenne pepper
½ teaspoon fresh lemon juice
½ pound sweet butter
Nutritional analysis per serving
2 grams carbs; 81 milligrams cholesterol; 282 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 19 grams saturated fat; 31 grams fat; 1 gram fiber; 135 milligrams sodium; 1 gram protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make a fine puree of all the ingredients in a food processor. Put the butter on a sheet of wax paper or plastic wrap and roll into a log, about 1 inches in diameter. Wrap well and freeze up to a year. Use a sharp, hot knife to cut off pieces just before using. The butter can be stuffed under chicken skin before cooking, melted over grilled fish, veal or beef or steamed vegetables or tossed with pasta.
Private Notes