- Weyand's Chef
Lemon Dill Butter
Updated: Jul 7, 2020
8 tablespoons (one stick) unsalted butter, softened
2 tablespoons minced fresh dill
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
Combine the butter, dill, lemon zest, and lemon juice in a food processor. Process until light and fluffy. Season with salt and pack into a small bowl. Leave the butter at room temperature for about an hour for the flavors to develop. Cover with plastic wrap and chill until firm. Will keep about 5 days in the refrigerator and 2 months in the freezer. Makes about 1/2 cup.
Recipe obtained from Fish Without a Doubt by Rick Moonen and Roy Finamore.