- 1/2 pound [227 g] unsalted butter, at room temperature
- 2 tablespoons [30 mL] freshly chopped parsley
- 1 tablespoon [15 mL] reshly finely chopped chervil
- Salt and freshly ground pepper, to taste
- Few drops Worcestershire sauce
- 2 tablespoons [30 mL] minced green onions
- Juice of 1/4 lemon
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- Cream unsalted butter.
- Thoroughly mix in freshly finely chopped parsley and chervil, salt and freshly ground pepper, Worcestershire sauce, minced green onions and lemon juice.
- Transfer mixture onto a large piece al foil.
- Fold al foil in half, shaping butter into an approximately 1 1/2-inch [4-cm] wide roll.
- Well wrap butter into al foil; twist to seal ends.
- Refrigerate butter if using within a short period of time, or freeze butter for up to 3 months.
- Slice needed slices of butter just before serving.
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