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–+ servings
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.

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