PERNOD BUTTER
¼ pound of butter, softened
3 tablespoons of Pernod (45ml
1 teaspoon of Pepper
Mix all of the ingredients together in a bowl. Scrape the
butter into a piece of plastic wrap and roll into a log shape. Place in the
fridge to set.
Serve with fish or shellfish.
Yield: ¼ lb of butter
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