This is quick to make and really good!
BALLYMALOE GARLIC BUTTER
4 oz butter
2 tablespoons parsley, finely chopped
4 to 5 teaspoons lemon juice, freshly squeezed
4 to 5 garlic cloves, crushed.
Cream the butter, stir in the lemon juice a few drops at a time, then add the parsley and garlic. Mix well. To store, form a ball or roll and wrap in plastic wrap, sealing. Refrigerate.