Here’s another good use for fresh dill. In general, you can add any chopped fresh herbs to butter and it will make a good thing great. I take it one step further and add minced red onion. My favorite use for this butter is atop freshly poached or grilled fish. If you boil red potatoes in their skins, toss some of this butter through them at the table for extra flavor. Or serve with warm crusty bread as a New England inspired bruschetta. Just make sure to store your prepped compound butter in the freezer for longer than one week’s storage since the fresh herbs will brown.
Dill Compound Butter
1/2 cup (1 stick) unsalted butter, softened
1/4 cup fresh dill, chopped
2 tbs red onion, minced fine
- Make sure your butter is the consistency of mayonnaise.
- Throw butter in a mixing bowl and add a pinch of sea salt.
- Fold in dill and red onion until fully incorporated.
- Spoon onto a piece of plastic wrap, forming a vaguely rectangular shape.
- Roll into a log with the plastic wrap, bringing in the edges and forming the log as you would a burrito.
- Let chill a few hours before serving, or freeze for long storage.