Ginger And Parsley Butter Recipe

Elevate your dishes with this vibrant Ginger & Parsley Butter! Perfect for fish, chicken, beef, potatoes, vegetables, and more, this incredibly versatile butter adds a burst of fresh flavor to any meal. Our easy recipe from the Weekend Foodcourt column is ready in just 2 hours (including freezing time) and will keep for weeks! Impress your family and friends with this restaurant-quality butter that's surprisingly simple to make.

Prep Time 20 mins
Cook Time 120 mins
Calories 7.2 kcal
Protein 0g
Rating 4.0 (1 Reviews)
Ginger And Parsley Butter 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ginger And Parsley Butter

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How to Make Ginger And Parsley Butter

  1. Combine 1 tablespoon grated fresh ginger and 1 clove minced garlic in a food processor or blender. Process until a smooth paste forms.
  2. 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.
  3. Mix thoroughly until all ingredients are evenly combined and the parsley is well distributed.
  4. Line a small square or rectangular dish (approximately 8x8 inches) with plastic wrap, leaving some overhang on the sides.
  5. Spoon the butter mixture into the prepared dish, pressing down gently to create an even layer.
  6. Fold the plastic wrap over the butter and press to ensure it's tightly sealed.
  7. Freeze for at least 2 hours, or until the butter is solid.
  8. 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

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