Parsley Butter

NOTE: This recipe makes enough butter for four servings. If you like, double the recipe and freeze extra butter, wrapped tightly in plastic, for up to one month.

INSTRUCTIONS:

Use fork to mash butter and parsley together in small bowl. Work in shallot if using and salt and pepper to taste. Wrap in plastic and shape into small log. Refrigerate until needed, slicing off pieces and letting melt over hot steaks.

VARIATIONS:

Parsley-Caper Butter

Add 1 teaspoon minced capers with parsley.

Lemon-Parsley Butter

Add 1 teaspoon grated lemon zest with parsley.

Roquefort Butter

Replace 1 tablespoon butter with ¹/₂ ounce crumbled Roquefort cheese. Omit parsley and shallot and add ¹/₄ teaspoon brandy along with salt and pepper.