Lemon Parsley Butter


Lemon Parsley Butter

For broiled meats, liver, potatoes, vegetables fish etc.

Makes about 1/2 cup

1/4 pound (1 stick) unsalted butter, softened

1 to 2 teaspoons of fresh lemon juice or you can use some zest

1 tablespoon minced parsley

1/2 teaspoon of salt

1/2 teaspoon freshly ground black pepper

1. All you have to do is take a small bowl and mix all the ingredients in with the butter and cream together. Add more lemon juice or zest to taste.

2. Cut a piece of wax or parchment paper into a rectangle and spread the mixture in a strip along the width of the paper. Roll into a rough cylinder. Twist the ends of the paper and refrigerate or freeze. Slice to use.

You can freeze these butters for 2-3 months.

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