Parsley tire, as it’s known in London, Kentucky, is a simple, flavorful compound butter made with fresh parsley, garlic, and butter. It’s a versatile condiment that can be used to elevate steaks, vegetables, bread, and more. This recipe delivers a bright, herby, and savory butter that comes together in minutes and keeps well in the fridge or freezer.
Ingredients
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- 1 cup (60 g) fresh parsley, finely chopped (about 1 large bunch)
- 2 cloves garlic, minced (about 2 tsp / 10 g)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 g) salt (or to taste)
- 1/4 tsp (0.5 g) black pepper (optional)
Instructions
- In a medium bowl, combine the softened butter, chopped parsley, minced garlic, lemon juice, salt, and pepper (if using).
- Mix thoroughly with a fork or spatula until all ingredients are evenly distributed. The butter should be uniformly green and creamy.
- Taste and adjust seasoning, adding more salt or lemon juice if desired.
- Transfer the butter to a sheet of plastic wrap or parchment paper. Shape into a log about 2 inches (5 cm) in diameter.
- Roll tightly and twist the ends to seal. Refrigerate for at least 1 hour to firm up before slicing.
- To serve, slice into rounds and place on hot cooked steaks, grilled chicken, fish, or vegetables.
Tips
- Softened butter is key: Make sure the butter is at room temperature before mixing, otherwise it will be difficult to incorporate the herbs evenly. If you’re short on time, microwave the butter in 5-second bursts until soft but not melted.
- Dry the parsley: After washing, thoroughly dry the parsley with a salad spinner or paper towels. Excess water will make the butter watery and less flavorful.
- Use a food processor (optional): For a smoother, more integrated butter, pulse all ingredients in a food processor until well combined. This works especially well if you prefer a finer texture.
- Storage: The butter can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months. If freezing, wrap the log tightly in plastic wrap and then in foil to prevent freezer burn.
Serving Suggestions
This parsley tire is incredibly versatile. It’s classic on a grilled ribeye or sirloin steak, melting into the hot surface to create a rich, herby sauce. It also works beautifully on roasted chicken, grilled salmon, baked potatoes, corn on the cob, or tossed with hot pasta. For a quick appetizer, spread it on crusty bread and broil until golden.
Variations
- Herb swap: Replace half of the parsley with fresh chives, tarragon, or basil for a different flavor profile.
- Spicy kick: Add 1/4 teaspoon of red pepper flakes or a pinch of cayenne pepper for heat.
- Cheesy version: Stir in 1/4 cup (25 g) of grated Parmesan cheese for a savory, umami boost.
- Shallot addition: Finely mince 1 small shallot (about 2 tbsp) and sauté in a little butter until soft before adding to the mixture for a milder, sweeter onion flavor.
Storage and Reheating
Store the parsley tire in the refrigerator for up to 2 weeks in an airtight container or wrapped tightly. For longer storage, freeze the log for up to 3 months; slice off only what you need and return the rest to the freezer. To reheat, simply place a slice on hot food and let it melt, or soften at room temperature for 15-20 minutes before spreading. Do not microwave the whole log, as it will melt unevenly.
Frequently Asked Questions
Can I use dried parsley instead of fresh? Dried parsley can be used in a pinch, but the flavor will be less vibrant. Use 1/3 cup (about 15 g) of dried parsley, and rehydrate it in a little warm water for 5 minutes before mixing. The texture will be less smooth, and the color less bright.
Can I make this without garlic? Yes, simply omit the garlic. The butter will still be delicious, with a cleaner parsley flavor. You can also substitute garlic powder (1/4 tsp) for a milder taste.
Why is my butter watery? This is usually because the parsley wasn’t dried thoroughly after washing, or because the butter was too warm and separated. To fix it, chill the mixture in the refrigerator for 15 minutes, then re-stir. Make sure to pat the parsley dry with paper towels before chopping.
Can I use salted butter? Yes, but reduce the added salt to 1/4 teaspoon, and taste before adding more. Salted butter can vary in saltiness, so it’s best to start with less.
How long does it keep in the fridge? Properly stored in an airtight container or wrapped, it will keep for up to 2 weeks. The lemon juice and salt act as preservatives, but always check for any off smells or mold before using.
Can I freeze the butter in ice cube trays? Absolutely. Spoon the mixture into ice cube trays, freeze until solid, then pop the cubes out and store them in a freezer bag. Each cube is roughly 1 tablespoon, perfect for single servings.
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