| Yield 1X: | 41.00 | oz | Allergens: | ||
| Portion: | 1 | oz | Garlic, dairy | ||
| Portions: | 41.0 | ||||
| Shelf life: | Freeze | ||||
| Date: | 11.16.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Whole butter, room temperature | 2 | |
| Garlic, minced | 0.50 | |
| Freshly squeezed lemon juice | 6.00 | |
| Salt and pepper mix | 0.50 | |
| Chopped parsley | 2.00 |
Carefully measure and prepare all ingredients. Place the butter into the work bowl of the robot coupe, and process until smooth. Add the garlic, then slowly add the lemon juice while the machine is running. Process until it is all absorbed. Add the salt and pepper and parsley, and pulse to combine.
Divide evenly onto two sheets of parchment paper, and spread to the ends using a straight piece of cardboard.
Roll tightly, and tape closed. Label, date, and initial. Store frozen.