Parsley butter is perhaps the simplest way ever to gussy up a piece of plain fish, a bland chicken breast, even out-of-season veggies.
This parsley butter is a simple yet stunning example of something known as compound butter, which is essentially just butter into which you stir or mash in something flavorful that you happen to have on hand, such as garlic or herbs. It’s a handy little thing to keep on hand for embellishing all sorts of things, whether you’re facing a mad rush to put a weeknight winner of a dinner on the table or expecting your husband’s best friend and his third wife for Sunday supper.–Renee Schettler Rossi
How To Use Compound Butter
This may just be the simplest compound butter we ever did see. But don’t let that mislead you. It may also be the loveliest compound butter we ever did try. And boy, did we ever try it, on all manner of things, including…
Tucked beneath the skin of roast chicken
Dabbed on boiled new potatoes
Dolloped atop seared or grilled steak
Slathered over corn on the cob
Tossed with roasted asparagus
Slid into the pan as we cooked an omelette
Spooned onto warm green beans
Stirred into warm rice
Plopped on broiled fish fillets of all sorts
Lavished on a hunk of warm bread
Shall we go on?
- Quick Glance
- 5 M
- 5 M
- Makes 8 tablespoons
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1/4 cup loosely packed parsley leaves, finely chopped
- Salt and freshly ground black pepper, to taste
- 1. Whip or beat the butter with parsley together in a bowl and season with salt and pepper. Spoon into a large piece of parchment paper or plastic wrap, roll it into a log, and seal the ends. Alternatively, you can simply smoosh the butter into a ramekin or other small dish, leveling the surface with a knife.
- 2. Refrigerate until firm, about 1 hour. Keep your stash of parsley butter in the fridge for up to 1 month or freeze for up to 3 months. To prevent icky aromas from infiltrating your butter, wrap the parchment paper (or ramekin) tightly with plastic wrap or aluminum foil. Slice or set out on your dinner table while the butter is still cold.