| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauce |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Unsalted butter; room temperature |
| 2 |
tb |
Garlic; chopped |
| 2 |
|
Lemons; freshly squeezed |
| 2 |
tb |
Parsley; chopped and rinsed in a cheesecloth |
| 2 |
tb |
Fresh chives; thinly sliced |
| 2 |
tb |
Shallots; minced |
| 2 |
tb |
Fresh basil; julienned thin |
| 2 |
tb |
Fresh thyme; chopped |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
From: gemini@synapse.net (Georgette & Dave Burnside)
Date: Sun, 11 Feb 1996 05:30:21 GMT
In a medium bowl place all of the ingredients and blend them together. You
need to rinse the parsley in a cheesecloth and then squeeze out the water,
because otherwise it will turn the butter green.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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