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jillianchandler
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Use a fork or spatula, mash together the butter, parsley, lemon zest and juice, mustard and salt.
Transfer the butter to a piece of wax paper, forming into a log. Roll up like a piece of candy, twisting both ends.
Refrigerate until hard, allowing flavors to infuse, a minimum of 1 hour.
Use on steaks, vegetables or even bread.
Variations
One of the things I love about homemade fresh herb butters is that every batch is slightly different and it is easily customizable. Some of my favorites include:
Capers, chopped
Red onion, minced
Anchovies, minced
Fresh herbs, minced- such as basil, cilantro or thyme
Fresh garlic, grated
Horseradish, grated and drained
Freshly ground black pepper
Dash of Worcestershire sauce
Blue cheese crumbles