Fragrant and versatile, this Dill Compound Butter adds instant elegance and flavor to countless dishes. Perfect for spreading on sandwiches or crackers with smoked salmon, it also transforms grilled seafood, roasted chicken, or steamed vegetables into something special. Slip thin slices under chicken skin before roasting for a moist, herb-perfumed bird, or whisk a few cubes into a deglazed pan to create a quick, velvety sauce. Simple to make and easy to store, this herb butter is a true kitchen staple that brings fresh, bright flavor to any meal.
INGREDIENTS:
1/4 pound (1 stick) unsalted butter, at room temperature
2 tablespoons shallot, minced
1/4 cup fresh dill, finely snipped or chopped
1 teaspoon white wine vinegar or lemon juice
A scant 1/8 teaspoon salt
1/4 teaspoon fresh ground black pepper
METHOD:
Place the softened butter on a sheet of parchment or foil and spread it out to about ½-inch thickness. Drizzle evenly with vinegar or lemon juice, then sprinkle with shallots, salt, and pepper.
Using a fork, work the seasonings into the butter until evenly distributed. If the butter becomes too soft or looks like it might separate, refrigerate it for about 10 minutes to firm slightly.
Spread the butter out again, sprinkle with the dill, and gently fold it in—mix just enough to distribute the herbs without crushing them into a paste.
Gather the butter into a rough log, about 4 inches long, and place it on a clean sheet of parchment or plastic wrap near the bottom edge. Roll up tightly into a cylinder, twisting the ends in opposite directions to compact it.
Refrigerate until firm. Once solid, unwrap, trim the ends, and rewrap neatly. Store in the refrigerator for up to 1 week, or freeze for up to 3 months. Slice off portions as needed.
CHEF’S NOTES:
Mixer or food processor option: Use a paddle attachment on a stand mixer or pulse in a food processor just until blended. Processing yields a greener, more intensely flavored butter—excellent for sauces.
Quick sauce tip: After sautéing scallops, fish, or chicken, deglaze the pan with white wine or lemon juice and whisk in small cubes of this butter for an instant pan sauce.
SERVING SUGGESTIONS:
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Spread on crackers or crostini with smoked salmon or cucumber.
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Melt over grilled salmon, halibut, or swordfish.
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Tuck under chicken skin before roasting for moist, flavorful meat.
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Toss with steamed vegetables or warm potatoes.
YIELD: 1/2 cup
