- 1/2 cup butter, softened
- 2 to 3 teaspoons grated lemon peel
- 1 garlic clove, minced
- 1 teaspoon minced fresh parsley
- 1/4 teaspoon salt, optional
- Pepper to taste
- In a small bowl, beat all ingredients until blended. Refrigerate up to 1 week or freeze up to 3 months. Yield: 1/2 cup.
Originally published as Garlic Lemon Butter in Reminisce September/October 1994, p53
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