1/4 c Butter or Margarine 1/2 ts Salt
1 tb Lemon Juice 1/8 ts Cayenne
1 tb Parsley, chopped
A dash of hot pepper sauce may be used instead of the cayenne.
In 1-qt saucepan over medium heat, melt butter or margarine; stir in lemon
juice, chopped parsley, salt and cayenne. (Or, in small bowl with spoon,
stir butter or margarine until creamy. Slowly stir in remaining
ingredients.) Serve Lemon Butter hot on hot boiled or steamed vegetables,
broiled, fried or poached fish or shellfish.
Source: The Good Housekeeping Illustrated Cookbook
