1 tbsp Musket Powder Black Label

1 Lemon Juice & Zest

1 cup Butter

1 tbsp Parsley, finely chopped

1 tsp Dijon

1 tsp Aleppo

Sea Salt, to taste

1. Bring butter to room temperature in a mixing bowl. 
2. Once butter has softened, add all ingredients and mix.
3. Storage option 1: Transfer to a sheet of plastic wrap that is laid out on a table and form into a log. Once formed, tape the sides and let chill in the freezer or refrigerator until ready to use. This is useful to be able to cut medallions of butter to melt on top of steak 
4. Storage option 2: Transfer to a mason jar with a lid and keep in the refrigerator until ready to use.