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Garlic & Herb Butter  
By Dian Thomas

This is excellent on a grilled steak or sauteed shellfish.

1-1/2 cups (3 sticks) butter or margarine, softened
2 tablespoons green onions, finely minced
4 cloves garlic, crushed
3 to 4 tablespoons fresh parsley, finely chopped
Dash of lemon juice

In a small bowl, blend butter or margarine, green onions,
garlic, parsley and lemon juice together to form a smooth paste.
Refrigerate, covered, until ready to use. It will keep 5 to 6 days.
Add 1 to 2 tablespoons, or as desired, to vegetables, meats and seafood. Makes 1-1/2 cups.

About Butters
An easy way to store and use butters is to shape them on plastic wrap into a log about the size of a stick of butter. Wrap completely in plastic wrap and chill until firm. To use, slice off one tablespoon at a time and add to hot meat, poultry or seafood.

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