1 pound butter
1 orange
1 lemon
1 lime
pinch chopped parsley
Procedure:
Cut the butter into small slices and place in a large mixing bowl or food processor. Add lemon, lime and orange zest (zest from 1/2 of each fruit) to the butter. Cut all the fruit in half and squeeze the juice into the butter. Next, add the chopped parsley and mix well to incorporate zest, parsley and fruit juices into the butter. Remove from the bowl and place on either parchment paper or plastic wrap and roll into a log keeping the edges tight. Place in the refrigerator for 2 hours prior to using
Recipe Type: Authentic1 orange
1 lemon
1 lime
pinch chopped parsley
Procedure:
Cut the butter into small slices and place in a large mixing bowl or food processor. Add lemon, lime and orange zest (zest from 1/2 of each fruit) to the butter. Cut all the fruit in half and squeeze the juice into the butter. Next, add the chopped parsley and mix well to incorporate zest, parsley and fruit juices into the butter. Remove from the bowl and place on either parchment paper or plastic wrap and roll into a log keeping the edges tight. Place in the refrigerator for 2 hours prior to using
Restaurant: Palm Restaurant
Source: http://www.bluelilydesign.com/images/large/PALM_Fish_PressKit.pdf