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100 g
butterEasy
By Gary Rhodes
Published 1999
This is a very old recipe that is very close to a basic parsley butter. The difference that interested me, and which does work well, is the addition of onion juice. This gives the butter a much fuller flavour. For any mustard fans, a teaspoon of toasted and lightly crushed mustard seeds can also be added. This butter recipe goes particularly well with Grilled or Pan-fried Dover Sole.