Dill-burnet butter
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Unsalted butter |
| 1 | teaspoon | Dijon mustard |
| 2 | Salad burnet sprigs or more to taste | |
| 2 | Or 3 generous sprigs fresh dill | |
Directions
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.