Maître d'Hotel Butter

Step 1: Cream the butter and mix it with the parsley, lemon juice, salt and pepper.

Step 2: Roll the butter in a cylinder or tube shape, wrap in foil and chill on the refrigerator for at least 1 hour.

Step 3: When ready, cut into slices to serve.

ALTERNATIVES

Step 4: ANCHOVY BUTTER~ Flavour the butter with 40gr of drained and finely chopped anchovy fillets.

Step 5: GARLIC BUTTER~ Flavour the butter with 3 crushed garlic cloves,

Step 6: GORGONZOLA BUTTER~ Mix the butter with 60gr Gorgonzola cheese.

Step 7: MUSTARD BUTTER ~ Mix the butter with 1 tablespoon of mustard. (your flavour/strength to taste).

Step 8: PRAWN BUTTER~ Mince or grind 40g of cooked, peeled prawns. Mix with the butter.

Step 9: SMOKED SALMON BUTTER~ Mince or grind 25gr of smoked salmon, and mix with the butter.

Step 10: TUNA BUTTER~ Mince or grind 50gr of drained canned tuna in brine or oil with the butter.