Moroccan · Condiment
Preserved Lemon Compound Butter
Soft butter beaten with finely chopped preserved lemon, garlic, herbs and a little cumin, then rolled and chilled. A slice melting over grilled fish, roast chicken, steamed vegetables or warm bread delivers an instant hit of salty, floral Moroccan lemon — a fridge-door staple worth always having.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 10
- Level
- Easy
Ingredients
- 150 g soft unsalted butter
- 1 preserved lemon, rind finely chopped
- 1 garlic clove, crushed
- 2 tbsp chopped coriander and parsley
- 1/2 tsp cumin
- Pinch of chilli
- Black pepper
Method
- 1
Soften
Beat the butter until soft and creamy.
- 2
Add flavourings
Mix in the chopped preserved lemon rind, garlic, herbs, cumin, chilli and pepper.
- 3
Combine
Beat until evenly streaked through the butter.
- 4
Roll
Spoon onto cling film or parchment and roll into a tight log.
- 5
Chill
Refrigerate until firm, or freeze for longer keeping.
- 6
Serve
Slice discs to melt over fish, chicken, vegetables or bread.
Chef's tips
- Use only the rind of the preserved lemon, finely chopped, for the cleanest flavour.
- Freeze the log and slice off what you need — it keeps for weeks.
- No extra salt is needed; the preserved lemon brings plenty.
Frequently asked questions
What can I use it on?
Melt it over grilled or roasted fish, chicken, steak, steamed vegetables, couscous or simply warm bread. It's endlessly useful.
Can I freeze it?
Yes — the log freezes beautifully for up to three months. Slice straight from frozen onto hot food.