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Sauces & Seasonings
1/2 cup butter
10 minutes
0 minutes
Chef Hazel Evans
1/2 cup butter
1 teaspoon lemon juice (use lemon juice)
2 teaspoons dried sage
Soften the butter with a fork and work in the lemon juice drop by drop, then the dried sage.
Put the mix in the refrigerator to chill until firm. Turn out onto parchment or wax paper, and shape into a square before serving. Or cut into strips, wrap each one separately, and freeze.
