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Lemon Butter Sauce for 100


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Servings: 100 Portions (6 1/4 Cups)
Portions: 1 Tablespoon Each

1 quart (2 lb) butter or margarine, softened
1/2 cup juice, lemon
1 teaspoon salt
1/4 teaspoon pepper, white
1/2 cup (1 oz) parsley, fresh, chopped

Cream butter or margarine until light. Add lemon juice, salt, pepper, and parsley; whip
until blended. Serve cold.

NOTE:
12 oz lemons A.P. (3 lemons) will yield 1/2 cup juice.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.