Lemon-Dill Compound Butter

Raven Higheagle


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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Makes 1 Cup (more or less)
5 Min


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
1/4 tsp
freshly ground black pepper


1On a large chopping board, roughly chop dill.

2Add chopped garlic and butter and chop to combine.

3Add lemon zest & juice, and using your knife like a paddle, combine lemon into butter.

4Season with salt and pepper.

5Spread out a rectangle of plastic wrap, place butter in the lower half, and roll up,

6Chill until ready to use

7TIP: 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?

About this Recipe

Course/Dish: Spreads
Main Ingredient: Dairy
Regional Style: French
Other Tags: Quick & Easy, For Kids