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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
Details
Servings 1
Preparation time 15mins
Cooking time 15mins
Adapted from epicurious.com
Preparation
Step 1
Put the softened butter in a bowl.
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.
The chorizo-lemon butter can be refrigerated for up to 2 days. Bring to room temperature before serving.
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