Tuesday, March 3, 2009

Maitre D'Hotel Butter

½ pound (2 sticks) unsalted butter, at room temperature
¼ cup minced fresh parsley
1 tablespoon plus
1 teaspoon fresh lemon juice
½ tsp. salt
¼ tsp. freshly ground black pepper

Combine all ingredients in a food processor and mix well. Spoon the butter mixture into the center of a large sheet of wax paper, forming a log about 1½ inches in diameter. Fold the wrap over the butter and gently push in and under to form a smooth cylinder. Twist the ends to seal. Refrigerate until firm, about one hour.

Yields: ½ pound

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