Yield: 1 Servings
Measure | Ingredient |
---|---|
2 pounds | Unsalted butter; room temperature |
2 tablespoons | Garlic; chopped |
2 \N | Lemons; freshly squeezed |
2 tablespoons | Parsley; chopped and rinsed in a cheesecloth |
2 tablespoons | Fresh chives; thinly sliced |
2 tablespoons | Shallots; minced |
2 tablespoons | Fresh basil; julienned thin |
2 tablespoons | Fresh thyme; chopped |
½ teaspoon | Salt |
From: gemini@... (Georgette & Dave Burnside) Date: Sun, 11 Feb 1996 05:30:21 GMT In a medium bowl place all of the ingredients and blend them together. You need to rinse the parsley in a cheesecloth and then squeeze out the water, because otherwise it will turn the butter green.
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