Chorizo-Lemon Butter

From the kitchen of Carly

Spicy chorizo fat melts into butter with bright lemon zest and fresh parsley, creating a compound butter that elevates grilled fish, vegetables, or crusty bread. Make it ahead and let it soften before serving for maximum flavor impact.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 ounces Spanish chorizo, finely chopped
  • 11 stick of butter, softened
  • 1Zest and juice of 1 lemon
  • 11/2 cup flat-leaf parsley leaves, coarsely chopped
  • 1Salt

Instructions

  1. Put the softened butter in a bowl.

  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.

  3. The chorizo-lemon butter can be refrigerated for up to 2 days. Bring to room temperature before serving.