Parsley Butter Calories

To make parsley butter, mix finely chopped, thoroughly dried parsley into softened butter. Season it as you like, then serve it soft or shape it into a log, wrap it, and chill until firm.

Parsley butter works well on grilled fish, steak, chicken, vegetables, and baked potatoes. Add a small piece to hot food just before serving so it melts over the surface and releases its parsley flavor.

Yes, parsley butter can be used for cooking, especially to finish foods or gently sauté ingredients. For high-heat cooking, ordinary butter or a higher-heat oil is usually more practical because the milk solids in butter can brown or burn.

Keep parsley butter covered in an airtight container in the refrigerator and use it within about a week for best quality. Fresh herbs shorten its keeping time compared with plain butter; discard it if it develops an off smell or appearance.

Yes, parsley butter freezes well. Wrap it tightly or freeze it in a sealed container, then thaw only the portion you need in the refrigerator. Its texture may soften slightly after thawing, but it remains useful for cooking and serving.

Yes, dried parsley can be used in parsley butter, though fresh parsley gives a brighter flavor and color. Add dried parsley gradually and let the mixture sit briefly before tasting, so the herb has time to absorb moisture and release its flavor.

Yes, dry the parsley thoroughly before adding it to parsley butter. Excess water can make the mixture uneven and reduce its keeping quality. Wash the leaves first, then pat or spin them dry before chopping.

Yes, salted butter works well for parsley butter. Taste the mixture before adding more salt, especially if you plan to serve it with already-seasoned food; unsalted butter gives you more control over the final seasoning.

To soften parsley butter quickly, cut it into small pieces and leave them at room temperature briefly. Avoid melting it in a microwave if you need a spreadable texture, since melted butter can separate from the chopped parsley.