Chili, Garlic, Lemon, and Parsley Butter

Name: Chili, Garlic, Lemon, and Parsley Butter
Cuisine: Mediterranean
Ingredients: fresh chili; garlic; olive oil; salt; parsley; 1 stick softened unsalted butter; 0.5 zest of a lemon; lemon juice; flaky salt

Serves 1

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Chili, Garlic, Lemon, and Parsley Butter

tiktok.com

Serves 1

Directions

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

Serves 1

tiktok.com

Chili, Garlic, Lemon, and Parsley Butter

tiktok.com

Serves 1

Directions

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