Step 1

In medium bowl, beat butter with wooden spoon until creamy. Beat in parsley, lemon peel and juice; blend well. Transfer flavored butter to waxed paper and shape into log about 6 inches long; wrap, twisting ends of waxed paper to seal.

Step 2

Flavored butters can be refrigerated up to two days, or frozen up to a month.

Step 3

To serve, cut into 1/2 inch-thick slices.

Step 4

Variations:TO MAKE HERB BUTTER: As above, but omit parsley and lemon juice; to 1/2 cup butter add:2 tablespoons chopped fresh tarragon, dill or chives 1/4 teaspoon freshly grated lemon peel1/8 teaspoon coarsely ground black pepper (Good on beef, chicken and fish.)

Step 5

TO MAKE PESTO BUTTER: As above, but omit parsley, lemon peel and lemon juice; to 1/2 cup butter add:3 tablespoons freshly grated Parmesan cheese 2 tablespoons chopped fresh basil1 teaspoon coarsely ground black pepper

Step 6

(Good on beef, veal and chicken.)

Step 7

TO MAKE JALAPENO BUTTER: As above, but omit parsley and lemon juice; to 1/2 cup butter add:4 green onions, white part only, finely chopped 2 tablespoons finely chopped fresh cilantro 1 jalapeno chili, seeded and minced2 teaspoons fresh lime juice

Step 8

(Good on pork, chicken and fish.)