Shelly's Recipe

LEMON-PARSLEY BUTTER

Category: Miscellaneous

In a small mixing bowl, beat 1⁄2 cup softened butter, 1 tablespoon finely snipped fresh Italian (flat-leaf) parsley, 1⁄2 teaspoon finely shredded lemon peel, 11⁄2 teaspoons lemon juice and 1⁄4 teaspoon sugar with an electric mixer on low speed or stir until well combined. Cover and chill in the refrigerator for 1 to 24 hours to allow flavors to blend. Bring butter to room temperature before serving. Makes about 1⁄2 cup.