2tablespoonparsleyflat leaf, chopped plus 1 for rolling if required
1teaspoonsea saltflaked
125gbutter
Instructions
Cut the butter into small pieces then put it in a bowl with flaked sea salt, chopped fresh flat leaf parsley, and crushed garlic.
Use a fork to mash everything together.
Lay out a piece of cling film on a flat surface.
Scrape the parsley garlic butter together into long shape and place on the film.
Wrap the film around the butter and twist the ends to form a sausage about 12cm long.
Roll it on the work surface until the surface is round and smooth.
Put the butter in the refrigerator until firm for about 10 minutes.
Roll the log in an extra tablespoon of chopped parsley if liked.
Notes
TipsI tend to store my unopened butter in the fridge, which means it is normally too cold to mash. Cut the butter into rough cubes and microwave on the defrost setting for 10 second increments, making sure that the butter doesn't melt.VariationsMaître d'Hôtel Butter This is the original French steak butter that goes with everything. Simply replace the garlic with zest of a lemon with the juice of half a lemon.
Tarragon Garlic Lemon Butter This flavoured butter is perfect spread under the skin on a chicken. The butter really keeps the breast moist and the flavours really get into the meat. Just swap the parsley for tarragon and add the zest of a lemon plus half the juice.
Dill and Lemon Butter Swap the parsley for dill (or basil) and add the lemon zest and juice. This is great with fish cooked in foil in the oven, for a simple dinner. Sage and Lemon Butter Add chopped sage leaves instead of parsley and add the lemon zest and juice, for a perfect topping for pork chops.Disclaimer:The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.