This simple herb butter is a staple in our house, especially during grilling season. It’s good on everything from grilled corn to grilled oysters. It’s so simple to make and will keep in the fridge for a few weeks.
Peel and dice a shallot (learn how here), and then mince it by cutting through the dice a few more times. Cut the leaves off a bunch of Italian parsley with the tip of your chef’s knife and mince finely chop it as well. You can use a knife or a pepper grinder to break up the red chili pepper. We have this fun silicone red pepper grinder from Alessi that lets you crush the chilis with your fingers without touching the actual pepper. Your eyes will thank you later!
To finish your herb butter, combine 2 tablespoons each of the parsley and minced shallot, 1/2 teaspoon of red pepper flakes, and a pinch of brown sugar and the butter in a small bowl, or mix them on the cutting board using a pastry scraper. Mix in the juice of half a lemon.
We store our herb butter in these small jars. If you need to keep it longer than a few weeks, you can put the jars in the freezer and pull them out when you need them.
- 4 Tablespoons butter
- 1 Tablespoons Shallot, diced
- 1 Tablespoons Italian parsley, minced
- ½ Teaspoon red chili pepper, chopped
- pinch brown sugar
- ½ lemon, juice
- Combine parsley, shallot, red pepper flakes, brown sugar, and butter in a small bowl, or mix them on the cutting board using a pastry scraper. Mix in the juice of half a lemon.