Ingredients
- 1 stick butter softened
- 1 tbsp fresh parsley chopped
- 1 tbsp fresh chives chopped
- 1 tsp garlic paste
- 1 tbsp fresh lemon juice
- 1 tsp salt
Instructions
- Chop the parsley and chives. Juice the lemon.
- In a bowl, combine softened butter, parsley, chives, garlic paste, lemon juice, and a pinch of salt. Mix until smooth and well combined.
- Transfer the butter to plastic wrap and shape it into a log. Twist the ends of the wrap to secure.
- Chill in the refrigerator for at least 30 minutes until firm.
- Serve slices of compound butter over hot steak and enjoy!
Notes
- Use fresh herbs. Normally, I'm not a stickler for using fresh herbs in lots of ingredients. I'm all about efficiency and using what you have. But when a recipe like this only uses a handful of ingredients—and when those herbs are such key components here—I really recommend using fresh herbs.
- Refrigeration. You can store this butter in the fridge for up to five days (the fresh herbs will go bad).
Nutrition
Calories: 137kcalCarbohydrates: 0.4gProtein: 0.3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 40mgSodium: 509mgPotassium: 13mgFiber: 0.1gSugar: 0.04gVitamin A: 549IUVitamin C: 1mgCalcium: 8mgIron: 0.1mg
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