Recipe for Lemon Sour Cream Butter 
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Yield:
16
Ingredients:
Amount Ingredient
4 oz butter - (1/2 cup)
1/4 cup sour cream
1 tbl lemon juice plus
1 tsp lemon juice
1 tbl brown sugar
2 tsp Dijon mustard
1/2 tsp grated lemon zest
1/2 tsp salt
1 dsh Tabasco sauce
Instructions:
Instructions: In a mixer or food processor, whip all the ingredients except the parsley until smooth and emulsified. (The butter will look broken at first, but keep whipping; it will come together and become smooth.) Transfer to a bowl and stir in the parsley.

Lemon Sour Cream Butter will keep for up to a week in the refrigerator, or it can be frozen. If frozen, the butter should be re-whipped once thawed.

This recipe yields about 1 cup for 16 servings.

Comments: A rich and creamy spread for topping grilled fish, basting seafood kebabs or spreading on grilled bread for a sandwich. Its a perfect match for the "Barbecued Salmon Burgers On Lemon Dill Buns."

Yield: 1 cup

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