Dill Compound Butter
- 4 oz 110g butter
- 2 T finely chopped dill
- a few drops of lemon juice
- Cream the butter, then add in the dill and a few drops of the lemon juice at a time.
- Roll into butter pats or form into a roll and wrap in waxed paper, screwing each end to seal it off.
- Refrigerate to harden, then slice into pats.
- Can also be frozen - just slice off what you need and put it back in the freezer.