- 5 tablespoons butter, at room temperature
- 1 tablespoon lemon zest plus 1 tbsp juice
- 1/4 cup flat-leaf parsley, chopped
- 2 cloves garlic, grated
In bowl, mix butter, lemon zest and juice, parsley and garlic; season. Spoon onto parchment, and roll into log (can refrigerate up to 2 days). Serve with fish, steak or green beans. Makes 1/2 cup.