Recipe by Charishma_Ramchandani
From the Foodcourt column, Weekend. Parsley butters go well with fish and potatoes, tomatoes, zucchini, eggplant, beef, chicken, pork, peas, corn, rice, veal, bread, vegetables, tuna, salmon and shrimp.
Top Review by Elly in Canada
I made this using 1/2 cup butter, followed the recipe and was pleased with the result. All my favourite things - butter, garlic, ginger and lots of black pepper! I sautéed chicken breasts in the butter - yummy!! A useful butter mix to keep on hand!
- 113 1⁄2 g salted butter, chopped
- 1 tablespoon fresh ginger, peeled and grated
- 1 clove garlic, peeled and chopped
- 1 dash lemon juice
- 1 tablespoon fresh parsley, finely chopped
- black pepper, to taste
Directions See How It's Made
- Prepare a paste of ginger and garlic in your mixer/blender bowl.
- Combine butter, ginger-garlic paste, lemon juice and parsley.
- Mix well.
- Line a small square or rectangular butter dish with clingfilm.
- Spoon the butter onto it.
- When it has frozen into shape, remove it from the dish alongwith the clingfilm.
- Store refrigerated for 1 week or in the freezer for upto 2 months.