Maitre D’Hotel Butter

Ingredients

  • 2 teasp. finely-chopped parsley
  • ½ teasp. chopped chervil and tarragon (optional)
  • 2 oz. butter
  • 1 teasp. lemon juice
  • salt and pepper

Method

Scald the parsley, chervil and tarragon, if used, in boiling water and dry in a cloth before chopping. Cream the butter, mix in the herbs gradually, add the lemon juice a drop at a time, season to taste. Do not sieve but spread on a plate and chill until firm.

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