Tangy Lemon Parsley Low-Carb Keto Gluten-Free Compound Butter Recipe
Tangy Lemon Parsley Compound Butter tastes great on a nice juicy steak. This Low-Carb Gluten-Free compound butter brings out the taste of the meat without overpowering it. It can also be used on fish or vegetables. Best yet, you can make ahead of time and take it out of the refrigerator when you’re ready to use it. It also makes a great hostess gift or holiday gift.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 8 1x
- Category: Low-Carb, Gluten-Free, Fat Fast, Primal, Vegetarian, Nut-Free
Ingredients
- 1/2 cup butter, softened
- 2 tablespoons lemon juice
- 1/2 teaspoons lemon rind, grated
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons dried parsley
- salt and pepper to taste
Instructions
- Place all the ingredients in a food processor and blend together. If you don’t have a food processor, you can combine the ingredients in a bowl and mash together with either a fork or a hand mixer.
- Chill the butter until firm and then roll it into a cylinder or use an 8 oz glass jar.
- Wrap in plastic wrap and store in the refrigerator until needed.
Notes
This compound butter is great on steak, fish, and veggies.
Compound butter makes a wonderful hostess gifts and holiday gifts. You can put the butter into a pretty glass jar with a label, use a reusable plastic food container or roll it into a log atop plastic wrap. Then take the log and wrap in some butcher paper, twist the ends and tie with twine. Simply add a pretty label and you’re good to go!
Nutrition
- Serving Size: 1 Tablespoon
- Calories: 106
- Sugar: 0g
- Sodium: 154mg
- Fat: 12g (102 Calories from Fat)
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: trace
- Protein: trace
