Fresh herbs and butter belong together! Dill, lemon, kosher salt, and butter make the most delicious dill butter recipe that goes on everything from steamed broccoli and grilled corn to steak and salmon.
Herbs are an excellent way to elevate cooking. They add fresh and vibrant color and flavor to dishes. They can be a bit expensive to buy on the regular but are actually quite simple to grow (even for me).
We grow dill, mint, basil, opal basil, and cilantro in our garden. If you are a bit unsure where to start with herbs compound butters are perfect.
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What is a compound butter?
Butter is softened and then mixed with other ingredients to make a flavored butter that enhances a dish. Herbs, sweeteners, citrus, spices, bacon, and dried fruit are all fair game.
Oftentimes it's scooped onto parchment paper or saran wrap and rolled into a log shape then refrigerated. This way it can be sliced easily and spread onto baked goods, veggies, or meat. Here are a few common compound butters you've likely heard of and/or tried:
- Cinnamon sugar (for good reason too!)
- Garlic herb
- Honey butter
What can I use this dill butter for?
So many things! I slathered mine on grilled corn but here's eight delicious ways to use it up!
- Slather on grilled corn
- Put it onto a hot baked potato
- Stir into some steamed broccoli
- Slather on freshly baked bread
- Top hot steak with it
- Top seared salmon with it
- Toss with grilled veggies
- Sauté shrimp in it
Tips for this butter:
- I think this dill butter is amazing but taste a little as you go. If you prefer more dill then by all means add some more!
- If your butter is soft you can mix it up with a spoon in a bowl but if it isn't quite room temperature yet use a mixer instead. It's very difficult to mix up semi-cold butter by hand.
- I like to make a stick of compound butter at a time but if you go through a lot of butter you can certainly double it!
Other Recipes You Might Like
- Crispy Tenderstem Broccoli
- Pistachio Crusted Salmon with Lemon Basil Sauce
- Oven Roasted Potatoes with Herb Sour Cream
- Balsamic Caramelized Mushrooms
- Stand mixer or a large bowl
- 8 tbsp Unsalted butter, room temperature 1 stick
- 2 t. Chopped dill, packed
- ½ t. Kosher salt
- Zest of 1 lemon
- 1 t. Lemon juice (Fresh, not bottled)
- Beat the softened butter with the remaining ingredients until well incorporated. You can do this in a stand mixer with the paddle attachment or in a medium bowl with a spoon.
- Scoop the butter onto a piece of parchment paper and wrap into a log. Refrigerate and then slice when ready to use.