Easy Lemon-Dill Butter
Perfect as a spread, or for finishing seafood, soups, pasta or rice dishes, this recipe is the easiest way to infuse your dishes with a bright fresh pop of herbaceous citrus.
In a medium bowl, add your softened butter along with all the herbs and spices. Using a spatula, combine everything into a well blended paste.
Scoop your butter onto a piece of parchment or plastic and roll and shape your butter into a log, being sure to tie off the ends with string to allow your butter to keep it's shape. Set your lemon-dill butter into the fridge to chill until set.
If you have a silicone ice tray or candy mold, this is also a great way to portion out your butter and store the blocks and cubes to be used as needed.
Set your lemon-dill butter into the fridge to chill until set (10-15 min), then cut and use as needed.
Store any leftovers in the fridge for up to two weeks or in the freezer for anywhere between 6-9 months.
- If your lemon juice or butter is too cold, they may not combine/incorporate.
- If you'd like to have this butter as a spread, then use a hand mixer to whip your butter until light and fluffy (about 3-5 min). Store the mixture in airtight jar or container in the fridge for up to a week!
Serving: 1tbsp | Calories: 107kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 104mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 362IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg