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.
2tspfresh dill weedchopped fine (if using dried, use generous ½ tsp)
¼tspkosher or course saltskip if using salted butter
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.