Hello again, it's Ang from Juggling Act Mama and today I'm sharing a recipe for simple Dill Compound Butter. I started my herb garden a little late this year, but my little plants have made up for it and have flourished. I have basil, parsley, thyme, oregano, mint and more coming out of my ears right now! One of the ways I love to use fresh herbs is by making compound butters. The idea is quite simple – flavor unsalted butter with herbs, sugar and/or other seasonings – and the combinations are endless!
This simple dill compound butter is the perfect accompaniment to any seafood dish – in fact, it's perfect to serve with a whole New England Clam Bake meal! Shrimp and lobster, sure, but also on corn on the cob and new potatoes, too!
- 16 oz 2 sticks unsalted butter, room temperature
- 2 teaspoons chopped fresh dill
- 1 teaspoon kosher salt
- Parchment Paper
In a small bowl, cream the butter, then add in the salt and dill.
Lay out a piece of parchment paper. Using a spatula, scrape the butter mixture onto the parchment paper into the shape of a log.
Roll the log up, twisting the ends tightly. Refrigerate until firm - about 1-2 hours.
When you're ready to serve, unroll and slice into 1/2-inch thick pieces.
Store leftovers in the refridgerator for 1 week, or in the freezer in a sealed bag/container for up to 1 month.
Want more compound butters?
- Brown Sugar Compound Butter – fabulous on pancakes, cream of wheat, and even toast!
- Garlic Chive Compound Butter – amazing on baked potatoes and garlic toast!
- Honey Butter – delicious on warm homemade banana or strawberry bread!
Need more recipes to use up your herbs?
Try my Basil Salt – it keeps wonderfully and makes a great stocking stuffer for the foodies on your list!