from: A Passion for Cheese : More Than 130 Innovative Ways to Cook With Cheese
150g / 10 tbsp unsalted butter
2 garlic cloves, crushed
3 tbsp chopped fresh flat-leaf parsley
1/4 tsp Dijon mustard
2 tbsp lemon juice
Melt the butter over low heat. Add garlic, raise heat, and lightly fry the garlic without letting it
color.
Stir in chopped parsley and mustard. Pour into a bowl and let it cool.
Add the lemon juice and season to taste.
Serve on scallops, potatoes, escargot, etc.
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