Maitre D'hotel Butter

My mother gave me a superb Italian cookbook many, many years ago. It has a great savoury butter recipe. I have given variations for the different butters. Slices of butter can be used to garnish steaks, chops, chicken, fish or vegetables and I have also used it in sandwiches and canapes. And best of all it can be frozen!

• Ready In: 1 hr 10 mins
• Yields: 8 Slices

Ingredients

• 100  g butter, at room temperature
• 1  tablespoon  chopped parsley
• 1⁄2 teaspoon lemon juice
•  salt
•  white pepper

Directions

1. Cream the butter and mix it with the parsley, lemon juice, salt and pepper.
2. Roll the butter in a cylinder or tube shape, wrap in foil and chill on the refrigerator for at least 1 hour.
3. When ready, cut into slices to serve.
4. ALTERNATIVES~.
5. ANCHOVY BUTTER~ Flavour the butter with 40gr of drained and finely chopped anchovy fillets.
6. GARLIC BUTTER~ Flavour the butter with 3 crushed garlic cloves,
7. GORGONZOLA BUTTER~ Mix the butter with 60gr Gorgonzola cheese.
8. MUSTARD BUTTER ~ Mix the butter with 1 tablespoon of mustard. (your flavour/strength to taste).
9. PRAWN BUTTER~ Mince or grind 40g of cooked, peeled prawns. Mix with the butter.
10. SMOKED SALMON BUTTER~ Mince or grind 25gr of smoked salmon, and mix with the butter.
11. TUNA BUTTER~ Mince or grind 50gr of drained canned tuna in brine or oil with the butter.