- 1 bunch parsley
- 1 shallot
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Dash of cayenne pepper
- ½ teaspoon fresh lemon juice
- ½ pound sweet butter
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (2 servings)
847 calories; 92 grams fat; 58 grams saturated fat; 3 grams trans fat; 23 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 2 grams protein; 243 milligrams cholesterol; 614 milligrams sodium
- Make a fine puree of all the ingredients in a food processor. Put the butter on a sheet of wax paper or plastic wrap and roll into a log, about 1 inches in diameter. Wrap well and freeze up to a year. Use a sharp, hot knife to cut off pieces just before using. The butter can be stuffed under chicken skin before cooking, melted over grilled fish, veal or beef or steamed vegetables or tossed with pasta.