Chorizo-Lemon Butter
A flavorful compound butter combining the smoky spiciness of Spanish chorizo with bright lemon and fresh parsley. Perfect for spreading on bread or melting over grilled meats and vegetables.
8 servings
6 min
Ingredients
- •3 ounces Spanish chorizo, finely chopped
- •1 stick butter, softened
- •1 whole lemon
- •½ cup flat-leaf parsley leaves, coarsely chopped
- •to taste salt
Cooking Instructions
- 1.
Put the softened butter in a bowl.
1 min
- 2.
In a small saucepan, cook the chorizo over moderate heat until the fat just starts to render, about 2 minutes. Scrape the chorizo and fat into the butter. Add the lemon zest, lemon juice and parsley and use a fork to mix together well. Season with salt, if desired, and serve.
5 min
- 3.
The chorizo-lemon butter can be refrigerated for up to 2 days. Bring to room temperature before serving.
