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  • 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

Coarse salt


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.

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