Lemon Garlic Butter

Lemon Garlic Butter

Softened butter blended with bright lemon zest and mellow roasted garlic flavor.

Total 1 hr Makes 16 oz Calories 102/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This compound butter combines fresh lemon zest, minced garlic, and herbs into a rich, tangy spread. It melts beautifully over grilled fish, steak, or vegetables, and can be made ahead and chilled or frozen for later use.

Ingredients

  • 1 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. In a small bowl, combine the softened butter, minced garlic, lemon zest, lemon juice, parsley, salt, and pepper.

  2. Mash and stir the mixture with a fork or spatula until all ingredients are evenly distributed throughout the butter.

  3. Spoon the butter onto a sheet of plastic wrap or parchment paper and roll into a log, twisting the ends to seal.

  4. Refrigerate the butter log until firm before slicing into rounds, or use immediately as a soft spread.

Rate this recipe

★ 4.8 (1)

Lemon Garlic Butter

This compound butter combines fresh lemon zest, minced garlic, and herbs into a rich, tangy spread. It melts beautifully over grilled fish, steak, or vegetables, and can be made ahead and chilled or frozen for later use.

1 hr 16 oz 102 cal

Ingredients

  • 1 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. 1

    In a small bowl, combine the softened butter, minced garlic, lemon zest, lemon juice, parsley, salt, and pepper.

  2. 2

    Mash and stir the mixture with a fork or spatula until all ingredients are evenly distributed throughout the butter.

  3. 3

    Spoon the butter onto a sheet of plastic wrap or parchment paper and roll into a log, twisting the ends to seal.

  4. 4

    Refrigerate the butter log until firm before slicing into rounds, or use immediately as a soft spread.