GARLIC BUTTER


This butter is wonderful on steaks, for barbecues, to saute shrimp, make garlic bread and to prepare escargots.

1/2 lb. Butter, softened 227 g
2 tbsp Fresh parsley, finely chopped 25 mL
1 Shallot, finely chopped 1
5 Garlic clove, minced 5
Juice of 1/4 lemon


In a mixing bowl, mix together all the ingredients. This butter will keep frozen for 3 months.

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