Dill Butter Recipe
-softened butter (leave it out on the counter, DON'T microwave or melt it!)
-1 tablespoon chopped fresh dill for each 1/4 cup of butter
-1 tablespoon chopped fresh chives or scallions for each 1/4 cup of butter
-1 tablespoon lemon juice for each 1/4 cup butter
mix all ingredients well (i use a mixer or blender if i'm doing more than 1 stick). to store you can either roll it in plastic wrap/wax paper to make new "sticks" or scoop it into a tub.
another option i've used:
-use 1/2 clove of minced garlic per 1/4 cup butter rather than scallions/chives
all measures are approximate, it's really "to taste" but it works out to be about 1 tablespoon of each per stick of butter.
also: if you want to keep it "spreadable" in a tub, you can add light olive oil or canola oil, about 1/3 cup per stick of butter...you just have to chill it overnight before serving. when mixing, add oil until the butter is the consistency very thick mayonnaise.
-1 tablespoon chopped fresh dill for each 1/4 cup of butter
-1 tablespoon chopped fresh chives or scallions for each 1/4 cup of butter
-1 tablespoon lemon juice for each 1/4 cup butter
mix all ingredients well (i use a mixer or blender if i'm doing more than 1 stick). to store you can either roll it in plastic wrap/wax paper to make new "sticks" or scoop it into a tub.
another option i've used:
-use 1/2 clove of minced garlic per 1/4 cup butter rather than scallions/chives
all measures are approximate, it's really "to taste" but it works out to be about 1 tablespoon of each per stick of butter.
also: if you want to keep it "spreadable" in a tub, you can add light olive oil or canola oil, about 1/3 cup per stick of butter...you just have to chill it overnight before serving. when mixing, add oil until the butter is the consistency very thick mayonnaise.