Yield: 1 batch
Measure | Ingredient |
---|---|
½ pounds | Unsalted butter |
1 teaspoon | Dijon mustard |
2 \N | Salad burnet sprigs or more to taste |
2 \N | Or 3 generous sprigs fresh dill |
Blend all ingredients thoroughly until the mixture is pale green.
Alley writes: "This refreshing butter, with its hint of cucumber, is great served on grilled fish or fresh French bread with a salad.
Choose young, tender leaves of burnet, as the older ones are often tough."
From Lynn Alley's "Herbs in Butter" article in "The Herb Companion." April/May 1993, Vol. 5, No. 4. Pg. 48. Posted by Cathy Harned.