Compound butter is one of my favorite things to keep in the freezer. They are easy to make and make the perfect last-minute sauce or sauté butter.
Lemon and Dill compound butter just screams spring to me, and this butter is so versatile.
It can be used for vegetables, chicken, pasta, seafood, and shrimp.
Lemon Dill Compound Butter
Bright and refreshing, this butter can be used on vegetables, chicken, seafood, and pasta
Ingredients
- 2 sticks butter
- 1 shallot minced
- 2 cloves garlic minced
- 1/4 cup white wine optional
- 1 lemon, juice, and zest
- hot sauce
- 3 tbsp chopped fresh dill
- white pepper
Instructions
- In one tablespoon of the butter, sauté the shallot until translucent.
- Add the garlic and wine, and cook until all the wine has been reduced and is thick and syrup-like.
- Add this mixture to your butter, with pepper and salt, if your butter is unsalted.
- Add the lemon zest and juice.
- Add a few drops of hot sauce, and stir until all the liquid is incorporated.
- Stir in the dill and mix well.
- Roll into a log in plastic wrap or parchment paper or store in an airtight container.
- Will keep in the freezer for 6 to 7 months.
Tried this recipe?Let us know how it was!