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
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.
