Every year I make a jar of preserved lemons and then use the lemons and the salty juice to flavor and elevate dishes throughout the year. One of this year’s dishes was a compound butter – Peppered Preserved Lemon Butter. This butter adds a peppery, salty, and lemony flavor to vegetables and meat along with the flavor of BUTTER, and who doesn’t want that.
If you already have the preserved lemons, it takes about 10 minutes to make this compound butter. If you don’t have preserved lemons, see the recipe Kitchen notes for a link to two methods of making them. Both methods are quick to throw together but one needs a few weeks for the lemons to preserve, while the second method only needs a few strips of lemon zest, salt, and 24 hours.
Once you have some preserved lemon, then this butter comes together quite easily and any lemons that you have left over can be used in one of these dishes: 30+ Recipes with Preserved Lemons. A jar of preserved lemons is a must for any kitchen.
Peppered Preserved Lemon Butter
A salty lemony compound butter that is the perfect flavoring for steamed or blanched vegetables. It can also be used to flavor chicken and pork dishes. It's easy to make and easier to use.
"*" See Kitchen Notes for more information or links to special ingredients.
- 4 Tbsp. softened, unsalted butter*
- 1 Tbsp. minced, preserved lemon rind*
- 1 tsp. coarsely ground black pepper
- Cut the butter into 1 tablespoon pieces. Place in a small shallow bowl and let soften for an hour or two.
- Mince the preserved lemons as tiny as possible.
- Add the minced lemon and black pepper to the softened butter.
Using a fork, incorporated the lemon and pepper into the butter, smashing and folding, smashing some more and folding several times until evenly distributed.
Press the butter into a small bowl. Cover and place in the refrigerator and chill at least an hour before using.
- See serving suggestions in the Kitchen Notes.
Unsalted Butter – Do not use salted butter. The preserved lemon provides plenty of salt.
Preserved Lemons – This link has two methods for making preserved lemons – A method that requires a few weeks of waiting for the lemons to preserve and a method for making a modified preserved lemon in 24 hours. The modified version works quite well with this recipe.
Serving Suggestions – Use this butter as a finisher by placing a dollop on top of each serving, or use as the fat for sauteing. Below are my favorites.
- simple asparagus – add about 1 tsp. to each serving or add 1 Tbsp. to the skillet just before serving. (See picture below)
- blanched sugar snaps – add about 1 tsp. to each serving or add 1 Tbsp. to the skillet just before serving.
- sauteed Swiss chard – Use preserved lemon butter with a touch of olive oil to sauté the chard.
- bourbon carrots – add about 1 tsp. to each serving or add 1 Tbsp. to the skillet just before serving.
- leftover pork loin (cut into cubes, then sauté in a skillet with a little olive oil and lemon butter)
- chicken tenders – use butter and olive oil to skillet fry chicken tenders. These tenders are delicious in a salad or just eaten as a snack.
Simply Asparagus with a Dollop of this Lemon Butter
Looking for other compound butters to enjoy? Try this Honey Butter. We love using honey butter on tortillas, bagels, cinnamon toast, cornbread and sweet potatoes.
Here are three more from Inspired Edibles: 3 Artisan Herb Butters
- Lemon, Rosemary-Oregano & Sea Salt Butter
- Cilantro, Lime, & Chile Salt Butter
- Basil, Black Pepper & Garlic Butter
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Oh wow, that sounds amazing. Never heard of Lemon butter before! Can’t wait to try it out, just wished our lemon tree would give lemons again to make this lemon butter with the fruits from the garden.
Thanks Helene! I pretty much keep some of this ready in the refrigerator at all times during asparagus season. 🙂
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This would make a great addition to my weekend breakfast biscuits! Thanks for sharing on Friday Frenzy!
What a great idea to put it on biscuits! I’ll have to try that. Thanks!!
Can never have too much butter. Especially butter that goes on mosr everything. I think this would be perfect on my fish tomorrow.
Thanks Abbe! I think this would be perfect on fist as well. Haven’t tried it yet, but plan to.
Ohmyyes! I think I made a preserved lemon rice salad recipe of yours a year or so ago. This butter sounds amazing—especially on fish or veggies. I am ready for spring asparagus!
Thanks Debra! Oh, I didn’t think about fish. This would be great with broiled fish or sauteed shrimp. OK…need to add that to my grocery list.
My girlfriend likes butter so much that she’d devour this preparation… thanks!
Thanks Codrut! I’ve love count as to how many batches I’ve made because we’ve put it on everything. 🙂
I love compound butter, but I can see so many uses for this with meat especially! I am featuring this on Friday Frenzy next week- thanks so much for sharing!
Barrie, thank you so much! I’ve used in on pork and chicken and it’s been fantastic on both. Looking forward to the first grilled steak of the season so I can try it there too. 🙂
MJ, this butter looks and sounds like from a modern expensive restaurant menu! And what a perfect beautiful photograph! I have just started my asparagus buying frenzy (I’ll probably buy them every week till the season ends) so I can almost taste them from the last photograph….
Thanks so much Sissi! We’re in the asaparagus 2 -3 times a week mode as well. There is so much you can do with it and it doesn’t have to be complicated. Just like this butter. If you have the preserved lemons, it so easy. Thanks so much for the nice compliment on the photos. The cooking part is easy while the photography is a challenge. I’m always thrilled when it works. 🙂
I love a good compound butter recipe–I’ve never seen peppered preserved lemon though-very interesting! Pinned and shared on Facebook.
Thank you so much Laura! Peppered and preserved lemon is a great combo. I also use it on a chicken dish that we love.
I’ve always wanted to make preserved lemons and now you’ve enlightened me to a peppered lemon butter! I imagine it would go well with many veggie and seafood dishes. Sounds delicious MJ!
Thanks Jan! Yes, it is a great reason to get a jar of lemons started. 🙂
Oh MJ this butter sounds magical and packed with bright flavors. I had preserved lemons but I think I am out. I need to make more and try out the butter!
Thanks Evelyn!
This recipe is brilliant! Awesome idea. We have preserved lemons in our refrigerator and everything needed to make this. Can’t wait. Sharing, of course!
Thanks Bobbi! Hope you and your family enjoy it!
How did we manage to post preserved lemon recipes a day apart? Lol. Great minds think alike?
I love compound butters, and I’ve got preserved lemons ready to go! This looks delicious, and I can think of many ways to use it!
I know…crazy! I just checked out your Moroccan preserve lemon yogurt. Looks wonderful! Hope you enjoy the compound butter!
Thank you so much for this recipe. I have two jars of preserved lemons that I made at Culinary School last September. I’ve used them a couple of times in tagines and am always looking for new ideas. I’ll be trying this soon. And love the idea of melting it over asparagus. Pinning.
Thank Lea Ann! Be sure to check the link to other preserved lemon recipes. There are so many nice recipes. Over the years, they’ve become my favorite condiment.
Always wanted to make my own preserved lemons and what a fabulous way to use them!
Miriam
Thanks Marian! Making preserved lemon is so easy, no reason not to. 🙂
This compound butter with preserved lemon sounds and looks so good! I must make some preserved lemons too.
Thanks Angie! Making your own jar of preserved lemons is worth it. No need to buy one.
This is really smart! Compound butters are wonderful, but I’ve never thought of adding preserved lemon! Thanks !!
Thanks Mimi! I love preserved lemons so much that I put them in a lot more dishes than one could imagine. 🙂
Intriguing butter dish. I made a batch of preserved lemons a year (or is it 2) ago, but haven’t had the nerve to open the jar and try them. 🙂
Oh my goodness!! It’s past time to open up that jar of preserved lemons! Check out the link to the other lemon recipes. You’ll end up going through that jar in no time. 🙂
I don’t make nearly enough compound butters! They’re a bit old-school these days, I suppose, but so good. And a great way to add an extra flavor hit when finishing a dish. This recipe looks wonderful. I love lemon anyway, and preserved lemon? With black pepper? Swoon! Thanks so much. 🙂
Thanks John! I don’t make compound butters much either, but we had a Costco size bag of asparagus and sugar snaps a while back and I just needed to be creative to get them all. Of course now I’ve made several batches of this butter and am using it on every thing. 🙂
What a great recipe for preserved lemons! Would be a delight with, in season, asparagus!
Thank you Deb! It’s great with asparagus and sugar snaps. I’m hooked. 🙂