1. Allow the butter to soften at room temperature for 30 to 45 minutes until it yields easily to pressure but holds its shape.
2. Place the butter in a medium bowl. Using a small wooden spoon, work the butter by pressing and stirring (a technique called creaming) until it is smooth, pale, and uniform in texture — roughly 2 to 3 minutes.
3. Add the salt, pepper, and parsley to the creamed butter and stir to combine thoroughly, about 1 minute, until the parsley is evenly distributed and no dry pockets remain.
4. Add the lemon juice very slowly — a few drops at a time — continuing to stir between additions until fully incorporated, about 2 minutes. The finished butter should be smooth, light green from the parsley, and hold together without weeping liquid. If the butter begins to look greasy or separated, the lemon was added too quickly; refrigerate briefly for 5 minutes and stir again.
5. Transfer the finished butter to a sheet of parchment or wax paper, roll into a cylinder approximately 1 inch (2.5 cm) in diameter, twist the ends closed, and refrigerate until firm, at least 30 minutes. Slice into rounds to serve over grilled fish, steak, or vegetables.
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