Parsley-Lemon Butter

Using your fingers or a small fork, evenly blend the zest and parsley into the butter.

If you are going to use the butter in a few days, pack it into a ramekin, cover the top with plastic wrap and then cover it again with foil. Refrigerate until ready to use.

If you are going to freeze the butter for future use, roll it into a small log, snuggly wrap it with plastic wrap and then wrap it again with foil. Place the log in a freezer storage bag before placing it in the freezer. Thaw in the refrigerator prior to using.

Use it on steamed vegetables, mashed or roasted potatoes, rice, fish or chicken.

Victoria's Notes: Let your senses be your guide when it comes to making these butters. Add more or less of the herbs and citrus to suit your palate.

It's fun to experiment with other flavor combinations with or without the citrus zest. Try tucking cilantro with lime zest butter under the skin of chicken breasts before you roast them, use French tarragon with orange zest butter for topping halibut, place a pat of thyme and lemon butter on steamed carrots, serve a chive studded butter with baked potatoes, or garnish a grilled steak with a tiny bit of butter flavored with very finely chopped rosemary and coarsely grated black pepper.