Herb butter #1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Unsalted butter; room temperature |
| 2 | tablespoons | Garlic; chopped |
| 2 | 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 |
Directions
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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