Lemon-Dill Compound Butter
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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- 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?