Prep 5 mins
Cook 3 hrs
Cooking time is chilling time. Herb butters are a nifty way to spice up any meal. I like herbed butters as a quick easy way to flavor frozen or canned veggies. Just add a dab of herbed butter and heat up the veggies. You can substitute margarine for the butter. If you choose to use dried herbs instead of fresh use 1 1/2 times the amount called for. Parsley butter is really good on corn on the cob.
- 1⁄2 cup fresh parsley, finely minced
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 8 ounces sweet unsalted butter
- Let butter soften to room temperature.
- Beat in other ingredients.
- Pack butter into molds or crocks or form balls with a melon baller.
- Chill for at least 3 hours before serving.
- Can be stored for up to 1 month in the refrigerator or 3 months in the freezer.
After seeing Diana #2's pictures inthe gardening forum, I couldn't pass this by. Boy am I glad I didn't, it was terrific. I have enoyed it on english muffins, pasta, rice....so good! Made for the March herb of the month.
Butters, are one of my favourite things to use. The easiest way to add tons of flavour to any dish. This is certainly no exception. I used it today on some egg noodles we were having as a side dish. Looks so pretty. The only change I made, was to add some lemon zest to the mixture. Worked out very well. Thanks for sharing your recipe. Made for the March Herb/Spice of the Month in the Gardening Forum
This was really pretty good. The worchestershire sauce and lemon went together better than I expected. The lemon made it taste quite sweet on corn; it tricked my tastebuds somehow. Thanks, Nyteglori for a fun new herbed butter.