6 tablespoons parsley

11 tablespoons butter, softened

2 garlic cloves, crushed

2 tablespoons lemon juice

Salt

Freshly ground white pepper

1. Beat the softened butter until smooth, but not fluffy. Mix in the parsley, garlic, lemon juice and seasoning.

2. Allow the butter to set a little, put on to waxed paper and carefully shape into a roll. Refrigerate.

Serve slices of this butter with broiled or grilled steaks, sole, and any white fish. As variations, dill can be added instead of parsley for pan-fried fish, mint for lamb and rabbit, and sage for liver. 

Comments

Natasha - 5 Star Foodie

0

 

 

This compound butter sounds excellent! I love that you can use it in many different dishes.

Sunday 21 June 2009, 18:55

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