Lemon dill compound butter is quick and super easy to make. This herbed butter goes well with sea food, steak, chicken or potatoes. It does not only boost their flavor but also makes them extra creamy and juicy.
Making lemon dill compound butter is also a great way to use up this herb, if you have a lot of it as you can store it in the freezer as well.
How to make compound butter with lemon and dill
First, make sure the butter you are about to use is soft enough so that you can mix it easily with a fork. It’s best to take it out from the fridge some time before you decide to make lemon dill compound butter.
I cannot tell you how long before you start your prep because this time will vary for every single person. Some of you may have warm kitchen, while others not. In summer it will be quicker than in winter.
Also, it’s better and less messy when your butter is just soft to touch and not way too soft. I don’t use microwave for this, as it tends to melt the butter on the outside while the inside is still hard.
You can see from some of the photos that my butter was already pretty soft as I waited way too long.
Next, get a bowl (a soup bowl will do) and put the butter in. Add finely chopped dill, lemon zest and lemon juice. Mix everything well.
Finally, transfer the lemon dill compound butter mixture onto a plastic wrap and roll into a log. Refrigerate until firm.
Where to use lemon dill compound butter
Potatoes – ether just stir it into boiled potatoes or mashed potatoes.
Meats – top a steak or any other grilled meat (or baked).
Toast – spread onto toast.
Vegetables – add extra flavor to vegetables.
Fish – cut a slice of the compound butter and top a salmon fillet and cook in foil or use when making seafood sauce, pasta ….
Other sweet and savory butter recipe ideas:
Flavored butter variations
I like making lemon dill compound butter with unsalted butter and only a few ingredients (lemon + dill). The reason is simple: this way it’s versatile and I don’t have to be worried about over-seasoning my dishes. I can literally use it for anything I like.
However, if you want, you can add freshly ground black pepper, or chives, parsley or crushed garlic.
Tips for making lemon dill compound butter:
- I used about 1 tablespoon of finely chopped fresh dill and I made sure it was packed. Now, you can use more or less. The same goes for lemon juice and zest. However, note that adding way too much juice will thin the butter a lot which means you will have to place it in the fridge before actually wrapping in plastic wrap.
- Make sure to use lemon zest from organic lemons. If not sure, soak the lemon in hot water for at least 5 minutes and then rinse under running water.
Lemon Dill Compound Butter
- 1 stick Unsalted Butter , softened (110g)
- Zest of 1 Lemon
- 1-2 tbsp Lemon Juice
- 1 tbsp Finely Chopped Fresh Dill
- In a bowl, combine the softened butter with lemon zest, lemon juice and finely chopped dill. Mix well. Transfer onto a plastic wrap and roll it into a log.
- Refrigerate until firm. When hard, slice it and use on anything you like!
- Butter – use real butter. I used unsalted butter as this way I can easily control the amount of sodium in our diet. If you like, you can use salted butter.
- Lemon juice – you can add less or more lemon juice, if you like. Just note that the more juice you add, the thinner the mixture. If you feel it way too thin, chill it for a while so it hardens a bit before you continue.
- Storage – up to 7 days in the fridge or several weeks in the freezer. I suggest pre-cutting the chilled butter before you store it in the freezer. That way you just take as many slices of butter as you need without having to wait for the whole log to soften.
- For detailed information and tips or if in doubt, please read the full post.