Lemon herb butter

Yield: 1 Half cup

Measure Ingredient
½ cup Butter; softened
1 teaspoon Lemon peel; grated
1 teaspoon Parsley flakes
½ teaspoon Basil leaves; crushed
½ teaspoon Green onion; minced
1 teaspoon Mustard, prepared

Cream butter; add remaining ingredients, and mix well. Let stand at room temperature 3 hours. Serve on hot fish fillets or as a spread for chicken sandwiches.

SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by Nancy Coleman

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