Active Time

　　15 minutes

　　Total Time

　　15 minutes

　　

Ingredients

Makes 1 cup

　　3 ounces Spanish chorizo, finely chopped

　　1 stick of butter, softened

　　Zest and juice of 1 lemon

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

　　Salt

　　

Step 1

Put the softened butter in a bowl.

　　

Step 2

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.

　　

Step 3

The chorizo-lemon butter can be refrigerated for up to 2 days. Bring to room temperature before serving.