Salads, Dressings, & Sauces · Page 29
Lemon Herb Butter (author's favorite)
Yield: 1 cup
Ingredients
- 1 cup margarine or butter, softened
- 3 Tbs freshly squeezed lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 tsp freshly ground black pepper
- 1 tsp grated lemon peel
Instructions
In large bowl with electric mixer at meduim speed, beat butter until light and fluffy; beat in lemon juice and lemon peel until smooth. Stir in parsley and pepper. Store in tightly covered container in refrigerator for up to 4 weeks. Use to top vegetables, chicken or broiled beef. Yield: 1 cup.
© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 29.