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 cfresh dill, washed & dried, tough stems removed
1 clovegarlic, chopped
1 c(1/2 lb) unsalted butter, softened
·zest of 1 lemon
2 Tbspfreshly squeezed lemon juice
1/4 tspfreshly ground black pepper
How to Make Lemon-Dill Compound Butter
- On a large chopping board, roughly chop dill.
- Add chopped garlic and butter and chop to combine.
- Add lemon zest & juice, and using your knife like a paddle, combine lemon into butter.
- Season with salt and pepper.
- Spread out a rectangle of plastic wrap, place butter in the lower half, and roll up,
- Chill until ready to use
- 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?