A classic compound butter, creamed with citrus zest, garlic and flat-leaf parsley, to serve over hot fish, steamed vegetables, potatoes or grilled meat.
Ingredients
- 125 g high-quality unsalted butter
- 1 piece organic unwaxed lemon
- 1 piece organic unwaxed orange
- 1 clove fresh garlic
- 0.5 bunches fresh flat-leaf parsley
- 2 pinches fine salt
- 1 pinch freshly ground black pepper
Method
- Let the butter sit at room temperature until it yields to the touch but is not melted. It should mash easily with a spatula and maintain a matte texture, with no oily separation.
- Wash and carefully dry the citrus. Zest only the colored part of the skin with a fine grater, without hitting the white pith, which would add bitterness.
- Peel the garlic, remove the germ if present, then grate it very finely or crush it in a mortar with the fine salt until you get a smooth, fragrant paste.
- Pick the flat-leaf parsley leaves, dry them well, then finely mince them. The leaves should be chopped cleanly, without turning into a puree, to keep a fresh texture in the butter.
- Cream the butter in a bowl with a spatula. Add the garlic paste, citrus zest, flat-leaf parsley and black pepper, then mix by pressing against the sides until evenly distributed.
- Taste a tiny dab of butter on the tip of a knife. The seasoning should be clean, lemony, slightly garlicky and herbaceous; add a little salt only if the butter tastes flat.
- Place the butter on a sheet of parchment paper, form a compact log, then roll it up, twisting the ends like a candy wrapper. The cylinder should be even with no visible air pockets.
- Refrigerate until the butter is firm to the touch. To serve, cut thick slices and place them on very hot food so they melt slowly, coating the surface.
Nutrition
Per serving
- Energy
- 248.5 kcal
- Protein
- 0.91 g
- Carbohydrate
- 7.12 g
- Fat
- 25.48 g
- Fibre
- 2.22 g
- Calcium
- 39.3 mg
- Iron
- 0.34 mg
- Magnesium
- 10.25 mg
