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 - "Directions" to "Procedures") |
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* 1 tbsp [[orange zest]] | * 1 tbsp [[orange zest]] | ||
| − | == | + | == Procedures == |
# In a medium bowl, beat butter at medium speed with an electric mixer until creamy. | # In a medium bowl, beat butter at medium speed with an electric mixer until creamy. | ||
# 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]] | ||
Latest revision as of 11:36, 15 July 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
Procedures
- 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.
