February 11 2016 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Condiments
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Condiments Pink herb butter
Pink makes all things prettier, and that includes butter. But make no mistake, it’s not all about the looks... this scrumptious herb butter livens up just about anything. Mmmmm... pinktastic!
USMetric
servingservings
Ingredients
- 5 oz. 140 g butter, at room temperature
- ½ ½ garlic clove, mincedgarlic cloves, minced
- ¼ tsp ¼ tsp salt
- 1 tbsp 1 tbsp pink peppercorn, coarsely groundpink peppercorns, coarsely ground
- ¾ cup (2 oz.) 180 ml (60 g) shredded Parmesan cheese
- ½ tsp ½ tsp lime juice or white wine vinegar
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Making low carb simple
Instructions
- Mix all ingredients with a fork or a hand mixer.
Tip!
Feel free to make a big batch and store it in an airtight container in the fridge. Or freeze it for long-term storage. For easy, individual sized servings, freeze in ice cube trays!
