1/2 cup (1 stick) unsalted butter, softened (may use light, trans-fat free buttery spread)
Juice of 1 lemon
1 tablespoon minced fresh garlic
2 tablespoons minced red onion
1 tablespoon chopped fresh parsley
1/2 teaspoon garlic powder
1 tablespoon kosher salt
1/4 teaspoon black pepper
Dash of ground white pepper
Dash of Worcestershire sauce
1. In a bowl, whisk together all ingredients until well blended. It takes a bit of work at first, but if you keep whisking, it will mix together.
2. Spoon the compound butter onto a piece of plastic wrap and form it into a log about 2 inches around. Roll the plastic wrap up into a cylinder and twist the ends shut.
3. You may store the butter in the refrigerator for 1 week or freeze for as long as 1 year.
If you have trouble combining the ingredients, the butter is most likely not soft enough. Microwave for just a few seconds at a time until the butter is soft enough to work with.
Calories: 70 | Fat: 7.5g | Protein: 0g | Fiber: 0g | Net Carbs: 0g
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