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
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When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
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.