Parsley Garlic Butter Recipes

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PARSLEY BUTTER



Parsley Butter image

Making a flavored butter is very simple and will add a lot of flavor to your food. It will impress your guests and they will be asking for the recipe.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Time 5m

Yield 1/2 cup.

Number Of Ingredients 6

1/2 cup butter, softened
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/2 teaspoon minced chives
1/4 teaspoon minced garlic
Dash pepper

Steps:

  • In a small bowl, combine all the ingredients. Refrigerate leftovers.

Nutrition Facts :

PARSLEY GARLIC BUTTER



Parsley Garlic Butter image

A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken to steamed vegetables. It can also be stirred into soups and stews.

Categories     Condiment/Spread     Food Processor     Garlic     Herb     No-Cook     Quick & Easy     Parsley     Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 7

1 stick (1/2 cup) unsalted butter, softened
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons minced shallot
2 tablespoons fresh lemon juice
1/2 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Purée all ingredients in a food processor until smooth.

GARLIC AND PARSLEY HERB BUTTER



Garlic and Parsley Herb Butter image

Cooking time is chilling time. Herb butters are a nifty way to spice up any meal. I like herbed butters as a quick easy way to flavor frozen or canned veggies. Just add a dab of herbed butter and heat up the veggies. You can substitute margarine for the butter. If you choose to use dried herbs instead of fresh use 1 1/2 times the amount called for.

Provided by Nyteglori

Categories     < 4 Hours

Time 3h5m

Yield 1 cup

Number Of Ingredients 7

8 ounces sweet unsalted butter
1/2 cup fresh parsley, chopped
2 garlic cloves, finely minced
1/2 teaspoon fresh marjoram, minced
1 teaspoon fresh thyme, minced
1/2 teaspoon fresh sage, minced
1/4 teaspoon fresh ground black pepper (optional)

Steps:

  • Let butter soften to room temperature.
  • Beat in other ingredients.
  • Pack butter into molds or crocks or form balls with a melon baller.
  • Chill for at least 3 hours before serving.
  • Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.

Nutrition Facts : Calories 1660.5, Fat 185.7, SaturatedFat 117.5, Cholesterol 491.4, Sodium 43.1, Carbohydrate 4.4, Fiber 1.4, Sugar 0.5, Protein 3.3

GARLIC PARSLEY BUTTER



Garlic Parsley Butter image

Make and share this Garlic Parsley Butter recipe from Food.com.

Provided by Margie99

Categories     Very Low Carbs

Time 5m

Yield 16 serving(s)

Number Of Ingredients 3

1/2 cup butter, at room temperature
3 minced garlic cloves
1/4 cup minced fresh parsley

Steps:

  • Mix all ingredients together in a small bowl. Will keep in the refrigerator for up to a week.

BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE



Bay Scallops with Garlic Parsley Butter Sauce image

They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.

Provided by Chef John

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 13m

Yield 4

Number Of Ingredients 11

4 thick slices Italian bread, toasted
2 tablespoons butter
1 ½ tablespoons olive oil
1 ½ pounds fresh or frozen bay scallops, thawed, rinsed and patted dry
4 cloves garlic, minced
½ cup white wine
2 tablespoons lemon juice
¼ cup chopped fresh flat-leaf parsley
4 tablespoons cold butter, cut into cubes
1 pinch cayenne pepper
1 pinch salt and ground black pepper to taste

Steps:

  • Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
  • Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
  • Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
  • Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
  • Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
  • Spoon scallops over buttered toast and serve immediately.

Nutrition Facts : Calories 528.1 calories, Carbohydrate 24.6 g, Cholesterol 148.5 mg, Fat 25 g, Fiber 1 g, Protein 45.7 g, SaturatedFat 11.9 g, Sodium 780.5 mg, Sugar 0.8 g

GARLIC BUTTER



Garlic butter image

Rustle up some garlic butter to make garlic bread, slather on pizza bases or serve with dough balls. You can add parsley, if you like

Provided by Anna Glover

Categories     Condiment

Time 5m

Yield Makes 100g

Number Of Ingredients 3

100g butter , softened
1 garlic clove , crushed
2 tsp finely chopped parsley (optional)

Steps:

  • Stir the butter, garlic and parsley, if using, together in a small bowl. Season with a little salt (only if using unsalted butter) and black pepper. If the butter is too cold to mix, warm the ingredients in a small pan until melted and combined, then leave to cool. Will keep for up to one week in the fridge.

Nutrition Facts : Calories 36 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Sodium 0.1 milligram of sodium

WHELKS WITH PARSLEY AND GARLIC BUTTER



Whelks with Parsley and Garlic Butter image

Whelks are a type of sea snail, or gastropod, inhabiting the Atlantic Ocean and some of its bays and sounds in North America and Europe. In Europe, especially in England, where people eat lots of shelled creatures that might make Americans shudder, whelks are extremely popular. Whelks range in size from a couple of inches - a dozen or so in a pound - to eight or nine inches long. So-called common whelks are the smallest and the ones to seek at the fish market for their briny-sweet taste and only slight chewiness. Larger varieties, like the channeled whelk or the knobbed whelk, are usually sold as scungilli.

Provided by Florence Fabricant

Categories     quick, appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1 ounce garlic (about 7 cloves), germ (the green sprout) removed
1 1/2 ounces flat-leaf parsley (about 1/2 bunch), heavy stems removed
8 ounces (2 sticks) soft unsalted butter
Salt
1/4 teaspoon ground black pepper
Pinch cayenne
1 pound whelks (about 12), the smaller the better, scrubbed

Steps:

  • In a running food processor, drop garlic through feed tube to mince. Place parsley in container of machine and pulse to mince. Add butter and seasonings, and process until well blended. No bits of butter should show. Set aside.
  • Bring several quarts of water, heavily salted (like seawater), to a boil. Add whelks and boil 4 minutes. Drain.
  • Place butter mixture in a metal bowl fitted into a small saucepan of simmering water, or in a double boiler. Whisk until mixture melts, then transfer to a serving dish or small individual bowls. Serve 2 to 3 whelks a person, with melted-butter mixture for dipping.

ESCARGOTS IN PARSLEY-GARLIC BUTTER SAUCE



Escargots in Parsley-Garlic Butter Sauce image

Provided by Molly O'Neill

Categories     appetizer

Time 15m

Yield Four first-course servings

Number Of Ingredients 7

1/2 cup unsalted butter, at room temperature
5 large cloves garlic, peeled and minced
1/2 cup Italian parsley
1/4 cup heavy cream
3/4 teaspoon kosher salt
Freshly ground pepper to taste
2 7-ounce cans shelled escargots, drained

Steps:

  • Heat 2 teaspoons of butter in a saucepan over low heat. Add the garlic and cook, stirring constantly, for 1 minute. Scrape the mixture into a food processor and add the remaining butter, parsley and cream. Process until smooth, scraping down the bowl's sides. Mix in the salt and pepper.
  • Heat 1 tablespoon of the butter mixture in the saucepan over medium heat. Add the escargots and cook for about 5 minutes. Keep warm. Place the remaining butter mixture in a small saucepan over very low heat. Stir constantly until it liquefies but is thick and creamy. Divide the escargots among 4 small dishes and pour the sauce over them. Serve.

Nutrition Facts : @context http, Calories 357, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 30 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 18 grams, Sodium 364 milligrams, Sugar 1 gram, TransFat 1 gram

GARLIC-BUTTER STEAK



Garlic-Butter Steak image

This quick-and-easy skillet entree is definitely restaurant-quality and sure to become a staple at your house, too! -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 7

2 tablespoons butter, softened, divided
1 teaspoon minced fresh parsley
1/2 teaspoon minced garlic
1/4 teaspoon reduced-sodium soy sauce
1 beef flat iron steak or boneless top sirloin steak (3/4 pound)
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.

Nutrition Facts : Calories 316 calories, Fat 20g fat (10g saturated fat), Cholesterol 124mg cholesterol, Sodium 337mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.

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Top Asked Questions

How do you cook with parsley and garlic?
Melt the butter in a saute pan over low heat and add the shallots, snails, and garlic. Slowly saute for 10 minutes. Season with salt and pepper, and then stir in the parsley. Set aside and let cool.
Can I add parsley to butter to make a sauce?
You can add parsley, if you like Stir the butter, garlic and parsley, if using, together in a small bowl. Season with a little salt (only if using unsalted butter) and black pepper. If the butter is too cold to mix, warm the ingredients in a small pan until melted and combined, then leave to cool. Will keep for up to one week in the fridge.
What can I do with garlic butter?
Rustle up some garlic butter to make garlic bread, slather on pizza bases or serve with dough balls. You can add parsley, if you like Stir the butter, garlic and parsley, if using, together in a small bowl.
How to use garlic-parsley butter?
Put garlic-parsley butter into a decorative dish and serve or spread over cooked meat. This butter can be spread on any grilled cut making it perfect for mixed grills. We used it on grilled chicken, lamb and steak, but it would also be delicious on fish. As a New Yorker, I take full advantage of the ever evolving, always exciting restaurant scene.

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