Chorizo-Lemon Butter

Name: Chorizo-Lemon Butter
Cook time: 15 minutes
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

By Kristin Donnelly

July 2, 2014

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.