These butters may be mixed and matched to any vegetable or meat choice. A good rule of thumb is to remember to use 1 tablespoon butter for every cup of cooked vegetables.

1/2 c. butter, creamed

Butter must always be creamed before seasoning is added.

LEMON BUTTER:

Beat in 1 1/2 tablespoons lemon juice, 2 teaspoons fresh minced parsley, 1/2 teaspoon salt. Cover and refrigerate to blend flavors.

HERB BUTTER:

Beat in 1 tablespoon lemon juice and 1 tablespoon minced fresh herbs; tarragon, basil, or parsley. Try to keep some of this butter in your refrigerator at all times. Excellent on grilled chicken.

HOT LEMON BUTTER:

Add 2 tablespoons lemon juice and 1/2 teaspoon Worcestershire sauce to butter. Heat until melted and serve.

GREEN ONION BUTTER:

Heat 2 minced green onions, 1/4 cup red wine and 1/4 cup beef broth until liquid is reduced to a few tablespoons. Let cool and then beat into butter.

GARLIC BUTTER:

Beat in 3-4 mashed garlic cloves, 1/4 teaspoon salt and 2-4 tablespoons minced parsley. Parboil garlic for a milder flavor.

MUSTARD BUTTER:

Beat in 1-2 tablespoons Dijon mustard and 1/4 teaspoon salt. Cover and chill. Excellent with asparagus or cauliflower.