Beurre maitre d'hotel
1 stick unsalted butter, at room temperature
2 tablespoons minced parsley
1½ teaspoons fresh lemon juice
Salt and pepper to taste
  1. Stir all ingredients together in a small bowl.
  2. Place on a large sheet of plastic wrap and form into a cylinder, about 1½ inches in diameter.
  3. Roll up in the plastic wrap, pushing in as you go, to form a tight log.
  4. Refrigerate or freeze until needed.
Emeril Lagasse's recipe.