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


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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

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?

Printable Recipe Card

About Lemon-Dill Compound Butter

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

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