Lemon Butter Log

Servings: 1/2 cup

 

Ingredients:

1/2 cup butter or margarine

2 teaspoons lemon juice

2 teaspoons Dijon-style mustard

2 teaspoons white wine Worcestershire sauce

1/8 teaspoon white pepper

2 teaspoons shredded lemon peel

2 teaspoons dried chives

2 teaspoons dried parsley flakes

1 teaspoon celery seed

 

  1. Place butter or margarine in a small mixer bowl.

  2. Microwave on LOW for 1:30-3:00 or until softened.

  3. Add lemon juice, mustard, white wine Worcestershire sauce and white pepper.

  4. Beat with an eletric mixer on high speed until blended.

  5. Add lemon peel, chives, parsley flakes and celery seed.

  6. Beat on low speed until just combined.

  7. On a piece of plastic wrap, shape butter mixture into a stick.

  8. Wrap in plastic wrap.

  9. Refrigerate at least 60:00 or up to three weeks.

10. Serve in slices with fish.