Skip to main content

Chorizo-Lemon Butter

Image may contain Dish Food and Meal
Chorizo-Lemon ButterLinda Pugliese<br>food styling by Anna Hampton<br>props from ABC Home
  • Active Time

    15 minutes

  • 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

Preparation

  1. 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.

Sign In or Subscribe
to leave a Rating or Review

How would you rate Chorizo-Lemon Butter?

Leave a Review

Read More
Cowboy cookies are like oatmeal ones, but packed with hearty mix-ins like coconut, pecans, and chocolate.
Cool, creamy vanilla panna cotta is the simplest kind of dessert; it only needs a few minutes on the stove, and it sets all on its own in the refrigerator.
Chef Thomas Keller’s food is known for fine dining finesse, but his recipe for simple roast chicken is about as easy as it gets.
Crispy, creamy mac ‘n’ cheese is the ultimate comfort food, ready to grace your weeknight table or holiday spread.
For sick days, long car rides, or to upgrade your home bar, this recipe for DIY ginger ale is easier than you may think.
This easy, elegant lemon cake takes 10 minutes to pull together and can be made a day in advance.
Far less dense (and far more flavorful) than a traditional pound cake, the Philly fluff cake is known for its ethereally light, fluffy texture. 
This nut pie recipe with chocolate chips and bourbon keeps things simple and honors the hallmarks of a classic Derby pie.