| Yield 1X: | 27.25 | oz | Allergens: | ||
| Portion: | 2.5 | oz | Garlic, dairy | ||
| Portions: | 10.9 | ||||
| Shelf life: | Freeze | ||||
| Date: | 7.6.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Butter, room temperature | 1 | 8.00 | 3 | 4 | 8.00 | |
| Garlic, root end cut off, freshly minced | 1.50 | 3.00 | 4.50 | |||
| Italian parsley leaves, chopped medium | 1.00 | 2.00 | 3.00 | |||
| Salt | 0.50 | 1.00 | 1.50 | |||
| Black pepper | 0.25 | 0.50 | 0.75 |
Carefully measure and prepare all ingredients. Combine butter, garlic, salt, and pepper in the robot coupe, and process until smooth. Add parsley and pulse to mix. Do not puree parsley.
Transfer compound butter to a piece of parchment paper, and roll into a cylinder 1″ in diameter. Label, date, initial, and refrigerate or freeze.