This is excellent on a grilled steak or sautéed 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.
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.