Dill-burnet butter

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.

Similar recipes