Ingredients for Ginger And Parsley Butter
- Salted Butter
- Fresh Ginger
- 1 clove minced garlic
- 1 tablespoon fresh lemon juice
- Fresh Parsley
- Black Pepper
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How to Make Ginger And Parsley Butter
- Combine 1 tablespoon grated fresh ginger and 1 clove minced garlic in a food processor or blender. Process until a smooth paste forms.
- In a medium bowl, combine 1 cup (2 sticks) softened unsalted butter, the ginger-garlic paste, 1 tablespoon fresh lemon juice, and 1/2 cup packed fresh parsley, finely chopped.
- Mix thoroughly until all ingredients are evenly combined and the parsley is well distributed.
- Line a small square or rectangular dish (approximately 8x8 inches) with plastic wrap, leaving some overhang on the sides.
- Spoon the butter mixture into the prepared dish, pressing down gently to create an even layer.
- Fold the plastic wrap over the butter and press to ensure it's tightly sealed.
- Freeze for at least 2 hours, or until the butter is solid.
- Once frozen, lift the butter from the dish using the plastic wrap. Remove the plastic wrap and store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
2g
Carbs
0g