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Compound Parsley Butter

Ingredients
1/2 cup fresh curly parsley, minced, washed and dried
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
8 ounces butter, softened (1 stick)

Make sure that the herbs you will be using are very clean. Wash them thoroughly. There is nothing worse than to bite down into a gritty mouthful of herbed butter. In addition to being clean, the herbs want to be completely dry. Even the smallest amount of water left on the herbs will wreak havoc on the final product.

Let the butter come to room temperature. Then beat the butter, herbs and any other ingredients together much the same as if you were creaming butter for baking. Once your ingredients are thoroughly mixed, it can then be placed into molds or made into balls using a melon baller. You may also form it back into sticks or slabs. For the best flavor it should be stored in air tight plastic wrap in the refrigerator. Give it at least three hours to set and become its most flavorful. Wrapped air tight, it should last for about a month in the refrigerator or you may also freeze it for about three months.

If you don't have fresh herbs and the recipe is calling for 1 tablespoon of fresh herbs, you may substitute 1 1/2 teaspoons of dried herbs.

If you would like to purchase a copy of the cookbook, please let us know. Send e-mail to chef@HerbsSpice.com or call at 859 380 5403.

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