If you want a versatile compound butter – this is it. It’s good on salmon or any fish, chicken, vegetables, rice, you can use it to sauté shrimp, and if you add a tablespoon of olive oil per tablespoon of butter, it’s awesome on pasta or my zoodles. ☺

This is a super simple compound butter. All you need is room temperature butter, a lemon, a clove of garlic and dried or fresh dill weed. The recipe below makes about 4 tablespoons.  If you want to make more, this recipe easily doubles or quadruples.

When I make a large quantity, I like to freeze it as a log. To do this, use parchment or plastic wrap, roll the butter into a cylinder. Wrap the log tightly in plastic wrap, followed by foil and put in freezer bag. These extra wrapping steps help prevent flavor contamination.

Here’s a helpful video from Martha Stewart© for making compound butters and rolling the butter into a cylinder:

Lemon Dill Butter
Print Recipe
This is a super simple compound butter. All you need is room temperature butter, a lemon, a clove of garlic and dried or fresh dill weed.
Servings Prep Time
4 servings 5 minutes
Cook Time
0
Servings Prep Time
4 servings 5 minutes
Cook Time
0
Lemon Dill Butter
Print Recipe
This is a super simple compound butter. All you need is room temperature butter, a lemon, a clove of garlic and dried or fresh dill weed.
Servings Prep Time
4 servings 5 minutes
Cook Time
0
Servings Prep Time
4 servings 5 minutes
Cook Time
0
Ingredients
  • ½ stick unsalted buter room temperature
  • 2 tsp fresh dill weed chopped fine (if using dried, use generous ½ tsp)
  • 1 small clove garlic minced
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • ­¼ tsp kosher or course salt skip if using salted butter
Servings: servings
Instructions
  1. In medium bowl, use a fork, thoroughly combine all ingredients. If not using immediately, with this small amount, I put the butter in a ramekin and cover tightly with plastic wrap. This will keep in the refrigerator for several days. See notes above if making a larger quantity.
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