Lemon, Parsley and Sorrel Butter

Condiment

Lemon, Parsley and Sorrel Butter

This gremolata-inspired butter combines lemon zest, parsley and garlic with sorrel. Use softened butter and a small food processor to bring the herbs together without a professional blender.

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Yield
1 batch
Cuisine
Italian-inspired

Bring it to the table

Dry the herbs well

Wash the parsley and sorrel, remove coarse stems, and dry thoroughly before chopping so excess water does not loosen the butter.

At the table

Add a small spoonful to hot cooked vegetables, potatoes or fish and let it melt into the dish.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 170 g unsalted butter — softened
  • 30 g flat-leaf parsley leaves — washed and thoroughly dried
  • 15 g sorrel leaves — coarse stems removed; washed and thoroughly dried
  • 8 g garlic — finely chopped
  • 2 lemons — finely grated zest only; avoid the white pith
  • salt — to taste

A few useful notes.

Use fresh sorrel for its tart flavor; this version includes it alongside the parsley and lemon zest.

This is a flavored butter, not a traditional loose gremolata.

The cooking plan

How to make Lemon, Parsley and Sorrel Butter.

  1. Finely chop the parsley and sorrel. Combine with the garlic and lemon zest in a small food processor, then pulse to chop the herbs more finely.

  2. Add softened butter and pulse until evenly combined, stopping to scrape the bowl. If the processor struggles with the small amount, finish mixing thoroughly by hand.

  3. Season with salt to taste. Transfer to a clean covered container, or shape into a log in parchment and wrap.

  4. Refrigerate promptly at 40°F or below and use within 4 days, or freeze promptly in small portions. Keep refrigerated until needed.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Lemon, Parsley and Sorrel Butter

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A bright compound butter with parsley, garlic, lemon zest and the tart green flavor of sorrel.
Print Recipe
Servings: 1 batch
Course: Condiment
Cuisine: Italian-Inspired
Ingredients Instructions Notes

Ingredients
  

  • 170 g unsalted butter softened
  •  
    30 g flat-leaf parsley leaves washed and thoroughly dried
  •  
    15 g sorrel leaves coarse stems removed; washed and thoroughly dried
  • 8 g garlic finely chopped
  •  
    2 lemons finely grated zest only; avoid the white pith
  • salt to taste

Instructions
 

  1. Finely chop the parsley and sorrel. Combine with the garlic and lemon zest in a small food processor, then pulse to chop the herbs more finely.
  2. Add softened butter and pulse until evenly combined, stopping to scrape the bowl. If the processor struggles with the small amount, finish mixing thoroughly by hand.
  3. Season with salt to taste. Transfer to a clean covered container, or shape into a log in parchment and wrap.
  4. Refrigerate promptly at 40°F or below and use within 4 days, or freeze promptly in small portions. Keep refrigerated until needed.

Notes

Use fresh sorrel for its tart flavor; this version includes it alongside the parsley and lemon zest.
This is a flavored butter, not a traditional loose gremolata.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Do I add lemon juice?

This butter uses finely grated zest only. Save the juice for another dish.

Should I melt the butter first?

Use softened butter for this home method so it blends evenly without becoming oily.

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