Dill and lemon butter

Dill and lemon butter

By
From
The Produce Companion
Makes
250 g
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
250g butter, softened
20g chopped dill
2 lemons, grated zest

Method

  1. Combine the butter, dill and lemon zest in a bowl and stir until well blended. Spoon onto a large piece of baking paper and roll into a log inside the paper. Twist the ends, fold them under and refrigerate for 1 hour, or until firm.
  2. Store the log in the refrigerator in its paper wrapping for up to 1 month, or in the freezer for up to 3 months. Cut slices from the refrigerated or frozen log as needed.

Cook’s note

  • You can pan-fry fish, scallops or prawns in herb butter; serve it with grilled meat or chicken; or even use it as a base for a white sauce. You can change the flavour with any herb or a combination of several herbs, and adding spices such as Moroccan or cajun spice mix works well too.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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