Lemon-parsley butter
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter -- softened |
| 3 | tablespoons | Parsley -- finely chopped |
| 1 | teaspoon | Lemon rind -- finely grated |
| 1 | tablespoon | Lemon juice |
| 1 | pinch | White pepper |
Directions
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
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