Lemon, Pepper and Parsley Butter
Ingredients:
250g butter, at room temperature
zest 1 lemon
2tsps lemon juice
freshly ground black pepper
1tsp salt - sound like a lot but our butter is not salted - if you have salted butter, you won't need it.
Good handful parsley, roughly chopped, including stalks
Method:
Whizz everything together then tip onto a strip of clingfilm. Form the mix into a thick sausage shape and roll up tightly in the clingfilm. Keep rolling tightly and tightly to seal the ends and make a neat roll. Freeze then cut off slices as needed for fish, chicken etc
First made: 29th March 2013
250g butter, at room temperature
zest 1 lemon
2tsps lemon juice
freshly ground black pepper
1tsp salt - sound like a lot but our butter is not salted - if you have salted butter, you won't need it.
Good handful parsley, roughly chopped, including stalks
Method:
Whizz everything together then tip onto a strip of clingfilm. Form the mix into a thick sausage shape and roll up tightly in the clingfilm. Keep rolling tightly and tightly to seal the ends and make a neat roll. Freeze then cut off slices as needed for fish, chicken etc
First made: 29th March 2013