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Epicurious

Chorizo-Lemon Butter

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Chorizo-Lemon ButterLinda Pugliese<br>food styling by Anna Hampton<br>props from ABC Home

Recipe information

  • Total Time

    15 minutes

  • Yield

    Makes 1 cup

Ingredients

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

Preparation

  1. Step 1

    Put the softened butter in a bowl.

    Step 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.

    Step 3

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

TagsCondimentChorizoSausageMeatLemonCitrusFruitParsleyHerbs & SpicesGluten FreeNut FreeKetoQuickEasyMake Ahead5 Ingredients or FewerEpicurious
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