If you don’t have the lemon, just do this simply with the dill and butter! It’s great tossed with any vegetables, over rice or pasta, or on grilled meat or fish.
1 stick unsalted butter, softened to room temperature
1 teaspoon chopped fresh dill (tightly packed into the teaspoon)
Zest of 1 lemon
1 teaspoon fresh lemon juice
- In a small bowl, combine all ingredients and mix well. (It’s very important that the butter be soft.)
- To shape the compound butter into a cylinder (totally optional — just keep it in a tub if you prefer!) – spoon the butter onto a large piece of parchment paper. Fold the parchment over the butter (keeping it in a rounded shape, not creased) and roll the butter back and forth until you have a smooth cylinder shape. (Tip: If your butter is very soft and you are having difficulty rolling it into shape, place the butter in the refrigerator for a short time to firm the butter up just a bit.)
- Twist the ends of the parchment paper on each side. Place the butter in the refrigerator until firm.
- Once the butter is firm, slice into ½ inch slices and serve. Or the slices may be put into tightly sealed plastic bag and stored in the freezer up to 1 month.