Dill-Lemon Butter

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

  1. In a small bowl, combine all ingredients and mix well. (It’s very important that the butter be soft.)
  2. 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.)
  3. Twist the ends of the parchment paper on each side. Place the butter in the refrigerator until firm.
  4. 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.