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: