Dill Butter

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Preparation info

  • ½ to 1 cup

    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Method

Chop enough of the feathery leaves of dill to make one-quarter cup. Pour boiling water over them, let stand for one minute, and drain. Pound the leaves to a paste in a mortar; or put them in the container of an electric blender with one tablespoon lemon juice and purée the leaves. Stir the purée into one-half to one cup softened butter. Add additional lemon juice and salt to taste. Serve as a cold butter or as a hot sauce with fish dishes.

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