How To Make Parsley Butter
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How To Make Parsley Butter
Making delicious meals that family and friends can enjoy, or even the guest at a hosted event is something that every host wants to achieve. This short video clip takes us through one of the quick and easy task of making parsley butter that will add just that extra touch of class to a meal.
Hi. My name is Rob Cotton. Welcome to Leith's School of Food and Wine.
We are a leading cooking school based in Central London and Chiswick. Not only do we run a yearlong diploma course for professional students and chefs. We also run a range of one day, one week and evening class courses to give inspiration for the recipes and skills at home.
I'm going to show you how to make parsley butter. Very versatile, can be used on vegetables just after you cook them. You could add it into warm salads.
Also you could put it on top of sticks or chicken just after you've cooked it. I'm going to use 55 g of softened room temperature butter, takes just about half an hour to forty-five minutes once you take it out the fridge to soften down. Going to add a splash of lemon juice in as well, this gives you a little bit of acidity.
Don't add too much, possibly about half to one teaspoon otherwise it would be too soft a mixture. The parsley you can use can either be flat leaf parsley or curly leaf parsley. Just make sure it's really nice and clean and doesn't have any grits left inside.
You just want to use the leaves of the parsley, not the stalks as they are quite difficult to chop down and you end up with a slightly gritty texture in your butter. You can add between 1 to 2 tsp of parsley into 55 g of butter. Make sure that it's chopped down nice and finely.
Use cross chopping actions. This will ensure that it's really nice and fine and not too coarse. Keep scraping the parsley back into one pile.
It makes it much easier to chop up. If it gets a little damp whilst you are chopping it, just use a bit of paper towel and that should dry it up enough to continue chopping. So nice and finely chopped, add that into your butter along with a pinch of salt and crack of pepper.
Combine together until it's evenly distributed. Add that little splash of lemon juice. Once that's combined together, you can then wrap it in cling film to form a little log.
Put it into the fridge. It takes between half an hour and forty-five minutes to set up. Once it's set, it's much easier to cut up into pieces ready to use.
And that's how you make parsley butter. .