Yield: 1 servings
Measure | Ingredient |
---|---|
8 tablespoons | Butter, at room temperature |
⅛ teaspoon | Thyme, crumbled |
⅛ teaspoon | Garlic Powder |
⅛ teaspoon | Oregano, crumbled |
2 tablespoons | Fresh Parsley, finely |
\N \N | Chopped |
1 teaspoon | Shallots, finely chopped |
2 teaspoons | Lemon Peel, grated |
Mix all ingredients, mashing with a wooden spoon, until thoroughly combined. Allow to stand in a cool place for several hours, so that the flavors blend and mellow.
Makes ½ cup.
NOTE: see Russian bread recipe for origin. Cathy and Nora offer this recipe for a spread that is great on any bread.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-29-95 (18) (E)Homecooki