This is the Lemon Parsley Butter recipe.
- Prep: 5 min - 10 min
- Refrigeration: 1 h
- 1/2 cup (125 mL) butter softened
- 2 tbsp (30 mL) lemon juice
- 2 tbsp (30 mL) chopped fresh parsley
- Salt and pepper to taste
Beat together butter, lemon juice and parsley until well conbined. Add salt and pepper to taste.
Delicate Herb butters:
Start with Lemon Parsley butter, reducing or omitting parsley if desired. Add chopped fresh herbs to taste.
Try:-fresh mint with peas,-fresh thyme with potatoes,-fresh oregano with zucchini,-fresh dill with carrots,-fresh basil with grilled tomatoes,-fresh rosemary with baked onions
Chill flavoured butters and roll into logs; wrap well and refrigerate. Slice to serve. Or spread on waxed paper, chill and cut into fanciful shapes with small cookie cutters.
They keep up to 1 week in the refrigerator or 1 month in the freezer. Thaw before using.