by kirra » Tue Sep 02, 2008 1:20 am
Lemon Butter
Use this on steamed and grilled vegetables, fish, poultry and bread.
Ingredients:
1/2 cup (1 stick) unsalted butter at room temperature
2 tablespoons finely chopped lemon balm
1 tablespoon finely chopped lemon thyme
1 teaspoon finely chopped lemon verbena
2 teaspoons grated lemon zest
1 teaspoon fresh-squeezed lemon juice
Pinch of salt
Preparation:
Combine all ingredients in a small bowl. Refrigerate and use within 2 weeks or freeze up to 5 months.
[b][size=150]Lemon Butter[/size][/b]
Use this on steamed and grilled vegetables, fish, poultry and bread.
[b]
Ingredients:[/b]
1/2 cup (1 stick) unsalted butter at room temperature
2 tablespoons finely chopped lemon balm
1 tablespoon finely chopped lemon thyme
1 teaspoon finely chopped lemon verbena
2 teaspoons grated lemon zest
1 teaspoon fresh-squeezed lemon juice
Pinch of salt
[b]Preparation:[/b]
Combine all ingredients in a small bowl. Refrigerate and use within 2 weeks or freeze up to 5 months.