Parsley garlic butter. It’s easy to make, always worth having on hand, and is a packed with flavor. This one, though, has a nifty twist: Minced shallots are added to the parsley, garlic, and butter for an extra kick.
HOW TO USE THIS BUTTER
Slather the butter on anything that just came off the grill —fish, chicken, steak, pork shellfish (halved lobsters are particularly impressive), even tofu. Or toss some clams or oysters on the grill, let them steam in their own juices and open on their own, and top with the butter. You can even hit grilled asparagus or zucchini with the butter as you pull them off the grill.
Steam a pot of mussels or clams and dollop the shellfish with delicate blobs of butter just before serving.
Garlic bread. Simply smother the cut sides of a baguette or loaf of ciabatta that you’ve sliced with parsley garlic butter. If you’d like, add a layer of grated Parmesan or pecorino cheese. Wrap the bread in aluminum foil and toast in a 375°F [190°C] oven until warm, 10 to 15 minutes or grill slices of bread and spread with generous amounts of the garlic butter.
Parsley Garlic Butter
- Quick Glance
- Quick Glance
- 15 M
- 15 M
- Makes about 1/4 cup
In a small bowl, combine the butter, garlic, shallot, parsley, salt, and lemon zest, mashing everything together with a fork or potato masher until combined. Then use a wooden spoon to really beat the butter until it’s nice and smooth and everything is evenly incorporated.
Use the butter immediately or cover with plastic wrap and refrigerate for up to a week or wrap tightly in plastic and freeze for up to 3 weeks. [Editor’s Note: For ideas on how to use the butter, see the note above the recipe. For a pretty presentation that makes for a lovely hostess gift, spread the butter on a sheet of wax or parchment paper, roll it snugly into a cylinder, and then twist the ends to seal, tying them if necessary with kitchen twine.]
Recipe Testers' Reviews
This recipe is a superbly savory combination, especially for fish and bread. I followed the broiler method for shrimp in this recipe. I especially liked the little bits of shallot for extra texture. Compound butters are quick, easy, and you can tap what’s on hand to make everything exponentially better.
Some of the flavors slid off the shrimp, so I recommend using the compound butter after the shrimp comes out of the oven or off the grill.
This is the perfect compound butter for "Broiled Anything". It made 4 tablespoons and was the right amount for 1 tablespoon per broiled meat serving. I broiled thin sole fillets and they only took 4 minutes. This was an all purpose butter and could easily be doubled with different mix ins. I used it on the sole, grilled rib eyes, and added herbes de Provence for melting over asparagus. Delicious and I'll make this again and keep in the freezer.