Difference between revisions of "Citrus Butter"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine") |
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# Beat in lime zest, lemon zest and orange zest. | # Beat in lime zest, lemon zest and orange zest. | ||
# Cover and chill. | # Cover and chill. | ||
| − | # Bring to room temperature before serving. | + | # Bring to room temperature before serving. |
| + | ==References== | ||
| + | <references/> | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
[[Category:Flavored butter Recipes]] | [[Category:Flavored butter Recipes]] | ||
Revision as of 08:51, 6 May 2012
Description
Contributed by Catsrecipes Y-Group
- Source: Paula Deen
- Makes about 2 cups
Ingredients
- 2 cups unsalted butter, softened
- 1 tbsp lime zest
- 1 tbsp lemon zest
- 1 tbsp orange zest
Directions
- In a medium bowl, beat butter at medium speed with an electric mixer until creamy.
- Beat in lime zest, lemon zest and orange zest.
- Cover and chill.
- Bring to room temperature before serving.
