Just-for-the-halibut Butter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| St. Louis | Sauces | 24 | Servings | |
INGREDIENTS
| 1/2 | c | Butter, 1 stick softened |
| 1 | t | Lemon pepper |
| 2 | t | White wine Worcestershire |
| sauce | ||
| 3/4 | t | Grated lemon rind |
| 1/2 | t | Green Tobasco sauce |
| 1/4 | t | Ground white pepper |
INSTRUCTIONS
In small bowl, stir together butter, lemon-pepper, Worcestershire sauce, lemon peel, green Tabasco and white pepper. Let stand to blend flavors. If you want to make the distinction between home-prepared food and the commercial stuff really clear, make this butter in advance and place in pastry bag fitted with large star tip. Pipe 20 to 24 large stars onto a foil-lined tray and refrigerate until firm. Nobody will mistake THAT for a frozen entree! Recipe from Jack and Mary Billings. Recipe by: St. Louis Post-Dispatch 10/30/95 Sent to me by "Jack C. Elvis" <jackelvis@moonlink.net> so I could check them out for formatting errors, originally posted to Prodigy. By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 34
Calories From Fat: 34
Total Fat: 3.8g
Cholesterol: 10.2mg
Sodium: <1mg
Potassium: 1.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g