Dairy Farmers of Canada

Lemon Parsley Butter

This is the Lemon Parsley Butter recipe.

  • Prep: 5 min - 10 min
  • Refrigeration: 1 h
Yields 125 mL / 1/2 cup
lemon parsley butter


  • 1/2 cup (125 mL) butter softened
  • 2 tbsp (30 mL) lemon juice
  • 2 tbsp (30 mL) chopped fresh parsley
  • Salt and pepper to taste
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Beat together butter, lemon juice and parsley until well conbined. Add salt and pepper to taste.

Delicate Herb butters:

Start with Lemon Parsley butter, reducing or omitting parsley if desired. Add chopped fresh herbs to taste.

Try:-fresh mint with peas,-fresh thyme with potatoes,-fresh oregano with zucchini,-fresh dill with carrots,-fresh basil with grilled tomatoes,-fresh rosemary with baked onions

Chill flavoured butters and roll into logs; wrap well and refrigerate. Slice to serve. Or spread on waxed paper, chill and cut into fanciful shapes with small cookie cutters.

They keep up to 1 week in the refrigerator or 1 month in the freezer. Thaw before using.


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