|½ cup||Butter -- softened|
|2 tablespoons||Fresh dill -- finely|
|1 teaspoon||Lemon rind -- finely grated|
|2 teaspoons||Lemon juice|
|1 pinch||White pepper|
1. In small bowl of electric mixer, in a food processor, or by hand, beat butter until soft and light.
2. Add dill, lemon rind, lemon juice, and pepper; mix to blend well.
3. Shape into a roll, wrap in plastic wrap, and refrigerate until firm.
Makes ½ cup.
* Timesaver Tip: Recipe can be refrigerated for up to 2 weeks or frozen up to 4 months. To freeze, wrap again in heavy-duty aluminum foil.
Recipe By : the California Culinary Academy File
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