Lemon Parsley Butter
Ingredients
- 1/2 cup butter, softened
- 3 tablespoons finely chopped parsley
- 1 teaspoon grated lemon rind
- 1 tablespoon lemon juice
- pinch white pepper
Directions
In small bowl of electric mixer, in a food processor, or by hand, beat butter until soft and light. Add parsley, lemon rind, lemon juice, and pepper; mix to blend well. Shape into a roll, wrap in plastic wrap, and refrigerate until firm. Makes 1/2 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. Make this seasoned butter ahead and refrigerate or freeze it (see timesaver tip), ready to slice onto steaming fresh vegetables, hot pasta, or grilled seafood.
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