Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter -- softened |
| 2 tablespoons | Fresh dill -- finely |
| \N \N | Chopped |
| 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