Ingredients with Measurements:
- 1/2 cup unsalted butter, softened
- 1/2 cup fresh parsley leaves, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 1/4 cup chicken or vegetable broth
Special equipment needed: None
Step-by-step instructions:
1. In a medium bowl, mix together the softened butter, chopped parsley, salt, black pepper, and lemon juice until well combined.
2. In a small saucepan, heat the chicken or vegetable broth over medium heat until it comes to a simmer.
3. Add the butter mixture to the saucepan and whisk until the butter is melted and the sauce is smooth.
4. Reduce the heat to low and simmer the sauce for 2-3 minutes, stirring occasionally, until it thickens slightly.
5. Remove the saucepan from the heat and let the sauce cool for a few minutes before serving.
10 minutes
5. Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 138
- Fat: 15g
- Carbohydrates: 1g
- Protein: 0g
- Sodium: 177mg
Substitutions for ingredients:
- Fresh parsley can be substituted with dried parsley, but use half the amount.
- Lemon juice can be substituted with white wine vinegar or apple cider vinegar.
Variations:
- Add minced garlic or shallots for extra flavor.
- Substitute other herbs such as basil, thyme, or chives for the parsley.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure the butter is softened before mixing it with the other ingredients.
- Use a whisk to ensure the sauce is smooth and well combined.
- If the sauce is too thick, add a little more broth to thin it out.
Storage instructions:
- Store leftover sauce in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- Reheat the sauce in a small saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the parsley butter sauce over grilled or roasted vegetables, chicken, fish, or steak.
Garnishes:
- Garnish with a sprig of fresh parsley or a lemon wedge.
Pairings:
- Pair with a side of roasted potatoes or rice pilaf.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Steamed broccoli
Troubleshooting advice:
- If the sauce separates, whisk it vigorously until it comes back together.
Food safety advice:
- Make sure to use pasteurized butter and broth to avoid any risk of foodborne illness.
Food history:
- Butter sauces have been used in French cuisine for centuries, with variations such as beurre blanc and beurre rouge.
Flavor profiles:
- The parsley butter sauce is rich and creamy, with a bright and fresh flavor from the parsley and lemon juice.
Serving suggestions:
- Serve the parsley butter sauce as a finishing touch to any dish that needs a little extra flavor and richness.
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Taste: Herbaceous, Buttery, Savory, Tangy, Garlicky