Chili, Garlic, Lemon, and Parsley Butter

Serves 1
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Directions

  1. 1Take the top off and remove the seeds from your fresh chili.
  2. 2Give the chili a fine dice.
  3. 3Dice the garlic finely.
  4. 4Sweat both the chili and garlic gently over a low heat in a little olive oil and a pinch of salt for about three minutes.
  5. 5Finely chop your parsley whilst the chili and garlic are cooking.
  6. 6Spread the cooked chili and garlic onto a plate to cool down for two minutes.
  7. 7Get a mixing bowl.
  8. 8Add your stick of softened unsalted butter to the mixing bowl.
  9. 9Add the chopped parsley to the mixing bowl.
  10. 10Add half of the zest of a lemon to the mixing bowl.
  11. 11Add a tiny squeeze of lemon juice to the mixing bowl.
  12. 12Add the cooled chili and garlic to the mixing bowl.
  13. 13Add a generous pinch of flaky salt to the mixing bowl.
  14. 14Mix all of the ingredients really well.
  15. 15Place the mixed butter into the middle of a square of cling film.
  16. 16Roll the cling film over itself and pinch the ends whilst twisting until you have a rough sausage shape.
  17. 17Place the butter into the fridge to chill and firm up into a cylinder shape.

Ingredients

  • fresh chili
  • garlic
  • olive oil
  • salt
  • parsley
  • 1 stick softened unsalted butter
  • 0.5 zest of a lemon
  • lemon juice
  • flaky salt

Equipment

mixing bowlcling film

Tips

  • The finer you dice the chili and garlic, the better.
  • Sweat chili and garlic gently without browning the garlic.
  • Finely chop parsley to ensure nice little flecks throughout the butter.
  • Butter that is too soft can be hard to handle when shaping.
Chili, Garlic, Lemon, and Parsley Butter | Clip Recipe