Preparation:
In a medium bowl, cream the butter with wooden spoon until light and fluffy. Add the fill and lemon juice and blend well. Transfer to a sheet of heavy-duty foil, roll the roil around the mixture, forming a long 8 inches long by 3/4 inch in diameter. Tuck in the ends of the foil, label and freeze. Will keep for up to 2 months.
Parsley butter Proceed as dill butter, substituting 1/4 c minced parsley for the dill. Use to flavor potatoes and other veggies, Rice, fish, soups and sauces.
Mint Butter Proceed as dill butter, substituting 1/4 c chopped mint for the dill and omitting the lemon juice. Use to flavor cooked veggies and rice.
Garlic Butter Proceed as for dill butter, substituting 2 cloves of crushed garlic for the dill and omitting the lemon juice. Us to flavor potatoes, bread, other cooked veggies, Rice pasta and pasta sauces.
Lemon butter Proceed as for dill butter, omitting the dill, using 2 Tbsp lemon juice and adding 2 tsp. grated lemon rind. Serve with broiled fish or warm asparagus or artichokes, or spread on simple muffin. |
