Easy and delicious parsley and garlic compound butter that is great for all kinds of barbeque meats, seafood or as a creamy topping for fried fish dishes. A great way to use up leftover herbs and at the same time add some extra flavours to your everyday dishes.
For the compound butter You need:
125 grams of unsalted butter
½ teaspoon of salt
2 small garlic cloves, minced
3 teaspoons of finely chopped fresh parsley
1 tablespoon of olive oil
A pinch of black pepper
How to make the compound butter:
Let the butter come up to room temperature. Cut the butter into small cubes and add them to a bowl.
Add the parsley, salt, pepper, minced garlic and olive oil to the bowl and mix well until completely combined and smooth.
Pour out the butter into the cling film and shape the butter into a thin tube.
Place the butter in the fridge to harden before cutting it into pieces.
This butter goes great with all dishes you want an extra pop of garlic or parsley flavour. Try it with Schnitzel, Barbequed meats, fries mussels shrimp and seafood as well as fish dishes. You can make a large batch of parsley and garlic compound butter and keep it in the refrigerator.
