*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I love this! I like to use a small cookie scoop or melon baller and freeze them on a cookie sheet. Then I put them into a zip lock bag and store in the freezer. You can take out 1 or 2 as needed. Tastes great on vegetables, in pasta sauce, spread on corn or bread. Yummy!
RECIPE GROUP: The lemon came through a little stronger than I had anticipated so next time I would either decrease the lemon or add another pinch of sugar so the flavors complement each other better. Thank you Mommumma!
I used one clove of garlic no sugar and I didn't use the food processor just finely chopped everything and mixed well. Wrapped in plastic wrap and refrigerated until ready for use. Served on steaks and homemade garlic bread. Thanks!
Recipe Group Selection: 11 July 2015 We really enjoyed this butter on Italian bread Italian bread broiled and on corn on the cob. I took a hint from Christina regarding the lemon juice and did cut it back. With that suggestion this was perfect. We like the flavor and it is a summer butter that I would make again.
Like other reviewers I used a little less lemon juice and I left out the salt and sugar. I just had to add a good AllRecipes crossover: I made the Basic Crepes on this site with two tablespoons melted basil butter. Then I got to eat very very yummy mushroom and bacon stuffed herb crepes. I win!