Parsley Butter

Nyteglori's Note:

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.

• Total Time: 3 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 3 hrs

Ingredients:

Yield: 1 cup

• ½ cup fresh parsley , finely minced
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 8 ounces sweet unsalted butter

Directions:

1. Let butter soften to room temperature.
2. Beat in other ingredients.
3. Pack butter into molds or crocks or form balls with a melon baller.
4. Chill for at least 3 hours before serving.
5. Can be stored for up to 1 month in the refrigerator or 3 months in the freezer.

Reviews

[Az G]

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.

[Diana #2]

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

[Cookingfor7]

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.