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Lemon Parsley Butter Recipe

Ingredients

How to make it

  • In a mixing bowl with electric mixer, beat butter until light.
  • Beat in lemon juice, just a drop or two at a time, until well blended. Blend in the parsley and lemon zest.
  • Chill for at least 25 to 30 minutes before serving.
  • Or put in the freezer for about 10 minutes.
  • The butter should begin to firm but should be soft enough to shape.
  • Put butter on a large piece of waxed paper and shape into a log about 5 inches in length.
  • Wrap well with the waxed paper and chill until firm.
  • Store in an airtight container in refrigerator for about 2 weeks.

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