Citrus Butter
Orange, lemon, and lime give this butter a light citrus flavor, perfect for steamed vegetables, grilled meats and seafood, or freshly baked French bread.
Ingredients
- 1 lemon, zest and flesh
- 1 lime, zest and flesh
- 1 medium orange, flesh only (pith and zest removed)
- 24 sprigs Italian flat leaf parsley
- 2 cups (454 g) vegan margarine, or butter, softened
Directions
- Use a microplane or grater to zest the lemon and lime. With a peeler or paring knife, remove the white pith from the fruits.
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds or until smooth, using the tamper to press ingredients toward the blades.
- Roll in plastic wrap and form a log. Freeze until ready to use.
Chef's Notes
This butter is an excellent accompaniment to grilled meats and seafood.
Nutrition Information
| Serving Size | 1 serving (16 g) |
| Amount Per Servings | |
| Calories | 50 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 75 mg |
| Total Carbohydrate | 1 g |
| Dietary Fiber | 0 g |
| Sugars | 0 g |
| Protein | 0 g |
Citrus Butter is rated
out of
5 by
2.
Rated 5 out of
5
by
Jean T from
Delightful!
This was a great accompaniment to some grilled steak and grilled asparagus! It had a nice zing to it without overwhelming the flavor, and came together pretty easily. The little piece of lemon and lime rind really made a difference as zest- don't skip!
*I halved the recipe because I didn't want to commit two full cups of butter to a new recipe and I do not recommend doing so. The only trouble I had was getting everything to properly emulsify, which would not have happened if I had the appropriate measurements in my pitcher. Next time I will absolutely make a full batch!
Date published: 2020-06-11
Rated 4 out of
5
by
JulieK from
Delicious and super easy compound butter
I made extra to freeze so I always have some ready to go!
Date published: 2021-04-28
