LEMON BUTTER LOG

1/2 cup unsalted butter, room temperature
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a bowl beat the butter with a wooden spoon or hand-held mixer until smooth, then gradually beat in all the remaining ingredients.

Form the butter mixture into a rough log about 4-inches long and 1-inch in diameter. Wrap in plastic wrap and chill until firm.

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

Keeps in the refrigerator for several days, or may be frozen for several months.

Great on grilled fish.

Source: Williams-Sonoma Kitchen Library: Grilling by John Phillip Carroll