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Lemon Sour Cream Butter

A rich and creamy spread for topping grilled fish, basting seafood kebabs or spreading on grilled bread for a sandwich.

Ingredients:

• 4 ounces (1/2 cup) butter
• 1/4 cup sour cream
• 1 Tbsp. + 1 tsp. lemon juice
• 1 Tbsp. brown sugar
• 2 tsp. Dijon mustard
• 1 1/2 tsp. grated lemon zest
• 1/2 tsp. salt
• Dash Tabasco
• 2 tsp. finely minced parsley

Cooking Instructions:

In a mixer or food processor whip all ingredients except parsley until smooth and emulsified. (The butter will look broken at first, but keep whipping, it will come together and become smooth.) Transfer to a bowl and stir in the parsley.

Lemon Sour Cream Butter will keep for up to a week in the refrigerator, or it can be frozen. If frozen, the butter should be re-whipped once thawed.

Servings per recipe: 16 1-Tablespoon Servings

Cal. 61 / Total Fat 6g / Sat. Fat 4g / Chol. 17mg / Sdm. 78mg / Carbo. 1g / Prot. .2g / Om-3 0g