lemon-dill compound butter
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
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1/4 cfresh dill, washed & dried, tough stems removed
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1 clovegarlic, chopped
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1 c(1/2 lb) unsalted butter, softened
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zest of 1 lemon
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2 Tbspfreshly squeezed lemon juice
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1/2 tspsalt
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1/4 tspfreshly ground black pepper
How To Make lemon-dill compound butter
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1On a large chopping board, roughly chop dill.
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2Add chopped garlic and butter and chop to combine.
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3Add lemon zest & juice, and using your knife like a paddle, combine lemon into butter.
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4Season with salt and pepper.
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5Spread out a rectangle of plastic wrap, place butter in the lower half, and roll up,
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6Chill until ready to use
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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?
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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