Parsley butter


by: Cooking Fab

Versatile and delicious, this is a compound butter used in classical French cuisine.


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serves: 1

1 small bunch of flat-leaf parsley (large stems removed)

5 in anchovy fillets olive oil (drained)

1/2 cup (100 g) unsalted butter (softened)

2 teaspoons lemon juice

5 turns of the black pepper mill

1/2 teaspoon salt

Nutrition Facts
Parsley butter

Servings Per Recipe: 1

Amount per Serving

Calories: 421

  • Total Fat: 42.8 g
  •     Saturated Fat: 26.2 g
  •     Trans Fat: 1.6 g
  • Cholesterol: 124.5 mg
  • Sodium: 1936.9 mg
  • Total Carbs: 4.9 g
  •     Dietary Fiber: 1.8 g
  •     Sugars: 0.4 g
  • Protein: 7.2 g

how is this calculated?

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1.  Chop the parsley and anchovy fillets together on a board into a coarse paste.

2.  Mix into the butter with the lemon juice, pepper, and salt.

3.  Spoon into the center of a large sheet of plastic wrap and shape into a roll 1 1/2 inches (4 cm) thick. Wrap and chill until firm.

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