Maitre D Hotel Butter

100 g/4 oz polyunsaturated margarine
2-3 tablespoons finely chopped parsley
2 tablespoons lemon juice
salt
freshly ground black pepper

Cream the margarine until light and fluffy then beat in all the other ingredients.

Turn on to greaseproof paper and form into a 2.5 cm/1 inch diameter roll. Wrap the paper around the roll, overwrap in aluminium foil and chill in the refrigerator for several hours until firm. To use, cut into slices.

Variations

Herb: Add 1 to 2 tablespoons chopped fresh tarragon, mint or chives.

Orange: Omit the parsley and add 1/4 teaspoon ground coriander and a large pinch of paprika. Mustard: Add 2 tablespoons Dijon mustard. Garlic: Add 2 tablespoons finely grated shallot and 2 cloves garlic, finely crushed.

Anchovy: Omit the salt and parsley. Add 6 to 8 canned anchovy fillets, previously drained and pounded to a paste