Chorizo-Lemon Butter
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Chorizo-Lemon Butter
Linda Pugliese
food styling by Anna Hampton
props from ABC Home
food styling by Anna Hampton
props from ABC Home
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Active Time
15 minutes
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Total Time
15 minutes
Ingredients
Makes 1 cup
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
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.
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