Sunday, May 6, 2012

Dill Lemon Butter

2 sticks of butter, room temperature
¼ -1/2 c of finely chopped dill
1 clove of garlic, minced
zest of ½ lemon
juice of ½ lemon
Salt to taste

Place all the ingredients in a food mixer and whip til butter is creamy. I like to freeze the butter in silicone muffin liners. That way I can make up big batches while the dill is in season. This is delicious on bread, pasta or place a small dab on grilled salmon.

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