Basil and Lemon Butter
By Bridget LancasterPublished on July 30, 2013
Time
20 minutes
Yield
Makes about ½ cup butter
Ingredients
6 tablespoons unsalted butter, softened2 tablespoons minced fresh basil 1 tablespoon minced fresh parsley 1 teaspoon finely grated lemon zest ½ teaspoon salt ¼ teaspoon pepper
Before You Begin
Serve with lemon wedges, if desired.
Instructions
- Combine all ingredients in small bowl.
Time
20 minutesYield
Makes about ½ cup butterIngredients
6 tablespoons unsalted butter, softened
2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley
1 teaspoon finely grated lemon zest
½ teaspoon salt
¼ teaspoon pepper
Ingredients
6 tablespoons unsalted butter, softened
2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley
1 teaspoon finely grated lemon zest
½ teaspoon salt
¼ teaspoon pepper
Ingredients
6 tablespoons unsalted butter, softened
2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley
1 teaspoon finely grated lemon zest
½ teaspoon salt
¼ teaspoon pepper
Why This Recipe Works
To infuse grilled corn with the flavor of herbed and spiced butters, we first char the corn over a hot fire and then transfer it to a roasting pan full of flavored butter. We cover the pan with aluminum foil and continue to cook the sweet, toasted ears over the flame until they pick up flavor.
Before You Begin
Serve with lemon wedges, if desired.
Instructions
- Combine all ingredients in small bowl.
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