Yeah but are you making it because theres alot more in it than herbs. If you have a store bought one just add the parsley to a portion.
Also get some of your margarine and put it in bowl and add heaps of finely chopped parsley and a little bit of garlic, mix it all up and you’ve got garlic butter. Any leftovers put some glad wrap on it and put it in your fridge for next time.
Sounds good.
Use the parley in the tartare sauce?
Yeah but are you making it because theres alot more in it than herbs. If you have a store bought one just add the parsley to a portion.
Also get some of your margarine and put it in bowl and add heaps of finely chopped parsley and a little bit of garlic, mix it all up and you’ve got garlic butter. Any leftovers put some glad wrap on it and put it in your fridge for next time.
Ah no, I’ve got a bottle of store bought tartare sauce.
Ok, I’ll try that out as well since I’m doing it for breakfast tomorrow.
That’s fine. Put the parsley and tartar sauce in bowl and mix and if it’s a bit too thick add a tiny bit of cold water.