LEMON BUTTER

Serve Lemon Butter hot on hot boiled or steamed vegetables, broiled, fried or poached fish or shellfish.

1/4 cup butter or margarine
1 tbsp lemon juice
1 tbsp parsley, chopped
1/2 tsp salt
1/8 tsp cayenne pepper*

In a 1-quart saucepan over medium heat, melt butter or margarine; stir in lemon juice, chopped parsley, salt and cayenne. (Or, in small bowl with spoon, stir butter or margarine until creamy. Slowly stir in remaining ingredients.)

*A dash of hot pepper sauce may be used instead of the cayenne.

Source: The Good Housekeeping Illustrated Cookbook