Ingredients Jump to Instructions ↓

  1. 4 oz 113g Butter - (1/2 cup)

  2. 1/4 cup 59ml Sour cream

  3. 1 tablespoon 15ml Lemon juice - plus

  4. 1 teaspoon 5ml Lemon juice

  5. 1 tablespoon 15ml Brown sugar

  6. 2 teaspoons 10ml Dijon mustard

  7. 1 1/2 teaspoons 7 1/2ml Grated lemon zest

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 1 Tabasco sauce

  10. 2 teaspoons 10ml Finely-minced parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a mixer or food processor, whip all the ingredients except the 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. This recipe yields about 1 cup for 16 servings.


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