Chorizo-Lemon Butter

Ingredients for Chorizo-Lemon Butter

• 90g Spanish chorizo, finely chopped

• 110g butter, softened

• Zest and juice of 1 lemon

• 1/2 cup flat-leaf parsley leaves, coarsely chopped

• Salz

How to make Chorizo-Lemon Butter

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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.