Reviewed: Feb. 17, 2012

This is a great recipe b/c u can use it on nearly anything! I tripled this recipe for Valentines Day adding only some chopped chives to it. I melted some of it for a dipping sauce for some Langostino as an appetizer. I sauteed some Tiger Prawns in it& topped them w/ Parmesan & Aioli for the main course. Tossed some green beans w/ it & some crumbled bacon& toasted& slivered almonds for a side dish. Whipped up a Coleslaw in Vinaigrette & I had a fantastic, meal for my guests. I have leftover butter in the freezer to use on another dish. It's so versatile, I suggest making more than u need& freezing it for another time b/c the possibilities are endless! Thanks for a great recipe!

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Reviewer:

gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

Reviewed: Apr. 21, 2011

This was good. I was worried about the amount of lemon rind, but it actually was what made the butter taste good. If I made it again I would cut back the garlic slightly to taste more of the butter, lemon, and parsley. I made only 1/4 of the recipe to try it out. This was good on corn as suggested.

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Reviewer:

Baker Bee

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Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Jun. 1, 2010

Wow! This was great on grilled corn on the cob and a nice change from just butter, salt and pepper. I used salted butter, so I left out the extra salt and added a couple tsp. of fresh lemon juice. Other than that, I didn't change a thing. This would be great over seafood!

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Aug. 15, 2009

I used this with a roasted chicken I found on this website. Threw it on the roasted carrots and potatoes, as well as some corn on the cob. Was mouth watering and delicious.

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Reviewer:

closetfreakgirl

Reviewed: Jan. 3, 2009

Very tastey on boiled red potatoes, steamed broccoli and steamed carrots! I also started with Unsalted Butter and the 1/4 tsp salt was plenty for me.

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Reviewer:

Knancy

Home Town: Detroit, Michigan, USA

Living In: Ypsilanti, Michigan, USA

Reviewed: Nov. 26, 2008

Loved it; cut the recipe in half and used Light Land O Lakes butter; fantastic!

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Reviewer:

DOLLCHIQUE

Cooking Level: Intermediate

Home Town: Ellijay, Georgia, USA

Living In: Cleveland, Georgia, USA

Reviewed: Mar. 12, 2008

I always add a bit of lemon juice to garlic butter because it really makes a difference. I don't like the texture from zest. Highly recommend.

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Reviewer:

amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Reviewed: Feb. 10, 2008

Absolutely delicious! The lemon zest makes this recipe fantastic! I made extra and froze it. I spread the butter on an Italian ciabatta loaf and baked at 350 for 7 minutes. It was awesome!

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Reviewer:

Stephanie

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Jan. 7, 2007

I have used a recipe similar to this for years. I use a stick of unsalted butter, the juice from half a lemon, about 1/2 a teaspoon of minced garlic, and a little bit of salt and pepper. I roll it into a tube and wrap it in the paper from the stick of butter. I stick that in a baggie and keep it in the freezer. It's great for garlic bread, sauteeing shrimp, and roasting chicken. Just slice off however much you need. Two thumbs up!

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