This is no more than lightly salted butter amalgamated with parsley and lemon juice, though other herbs like chervil and tarragon may also be included. Serve it on steaks, chops or grilled fish instead of a sauce or gravy.
Experiment, making different flavoured butters like anchovy, garlic, shallot, chilli or mixed fresh herbs. Flavoured butters will freeze for up to a month. They don’t go bad after that time but the flavour starts to deteriorate.
Soften the butter and put it into a mixing bowl. It needs to be soft enough to beat with a wooden spoon. Finely chop the parsley and add to the butter with the lemon juice. Cream to mix evenly.
Scrape out on to cling-film, roll into a neat cylinder and chill. Remove from the fridge or freezer just before you need it, cut across into rounds.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.