3 or 4 garlic cloves
1 cup parsley
7oz. soft butter
1 teaspoon lemon rind
1 or 2 tablespoons lemon juice
1 or 2 tablespoons chopped fresh herbs such as thyme, dill, sage or basil to taste
Black pepper
Hot pepper sauce

Crush, peel and mash the garlic. Finely chop the parsley and other herbs. Mix in the soft butter, lemon rind and juice. Season to taste with the black pepper and hot sauce. Mix well. Melt small quantities and brush over meat and vegetables before cooking.
Can be refrigerated for up to two weeks.

February 11th, 2010

Posted In: Rubs Bastes & Glazes