Lemon-parsley butter

Yield: 1 Servings

Measure Ingredient
½ cup Butter -- softened
3 tablespoons Parsley -- finely chopped
1 teaspoon Lemon rind -- finely grated
1 tablespoon Lemon juice
1 pinch White pepper

1. In small bowl of electric mixer, in a food processor, or by hand, beat butter until soft and light.

2. Add parsley, lemon rind, lemon juice, and pepper; mix to blend well.

3. Shape into a roll, wrap in plastic wrap, and refrigerate until firm.

Makes ½ cup.

* Timesaver Tip: Recipe can be refrigerated for up to 2 weeks or frozen up to 4 months. To freeze, wrap again in heavy-duty aluminum foil.

Recipe By : the California Culinary Academy From:

File

Similar recipes