lemon-dill compound butter

Name: Lemon-Dill Compound Butter
Prep time: 5 min
Cuisine: French
Ingredients: 1/4 cup(s) fresh dill, washed & dried, tough stems removed; 1 clove(s) garlic, chopped; 1 cup(s) (1/2 lb) unsalted butter, softened; - zest of 1 lemon; 2 tablespoon(s) freshly squeezed lemon juice; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) freshly ground black pepper

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

Believe it or not, when I was in culinary school we devoted an entire day to compound butter, butter creamed with various flavorings and aromatics, rolled in a log, and chilled until needed to jazz up a sauce, steak or vegetable. The devotion we showed to this condiment no doubt stemmed from the long-term love affair between classic French cooking and that highly-esteemed stick of dairy. It’s a brilliant idea, really. Chop herbs, crush garlic and grind pepper into a slab of soft butter, freeze it in a log, and slice off a round as needed. Voila, an instant burst of flavor – and moisture.

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yield serving(s)

prep time 5 Min

method Refrigerate/Freeze

Ingredients For lemon-dill compound butter

1/4 c

fresh dill, washed & dried, tough stems removed
1 clove

garlic, chopped
1 c

(1/2 lb) unsalted butter, softened
zest of 1 lemon
2 Tbsp

freshly squeezed lemon juice
1/2 tsp

salt
1/4 tsp

freshly ground black pepper

How To Make lemon-dill compound butter

1
On a large chopping board, roughly chop dill.

2
Add chopped garlic and butter and chop to combine.
3
Add lemon zest & juice, and using your knife like a paddle, combine lemon into butter.
4
Season with salt and pepper.
5
Spread out a rectangle of plastic wrap, place butter in the lower half, and roll up,
6
Chill until ready to use
7
TIP: You can make compound butter in a mixer, or bowl with a spatula, but since we’re already using a cutting board for the herbs and garlic, why not make the whole thing right on the board and avoid the extra dishes?
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