LOCATION: Recipes >> Sauces >> Parsley Butter 02
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Parsley Butter 02
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Parsley Butter
1 bunch parsley
1 shallot
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash of cayenne pepper
1/2 teaspoon fresh lemon juice
1/2 pound unsalted butter
Make a fine puree of all the ingredients in a food processor. Put
the butter on a sheet of wax paper or plastic wrap and roll into
a log, about 1 1/2 inches in diameter. Wrap well and freeze up to
a year. Use a sharp, hot knife to cut off pieces just before using.
The butter can be stuffed under chicken skin before cooking, melted
over grilled fish, veal or beef or steamed vegetables or tossed
with pasta.
Yield: One cup.
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