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Dill Butter - Beurre d'aneth |
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| Ingredients |
U.S. Weight or Volume |
Metric Weight or Volume |
| Butter |
1 pound |
1 kilogram |
|
Dill, chopped |
2 3/4 ounces |
150 grams |
|
Lemon juice |
2 ounces |
1 deciliter |
| Salt |
1/2
teaspoon |
3 grams |
|
White Pepper |
1/8
teaspoon |
1 gram |
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| Stir
whole butter until smooth, without melting it |
| Add
ingredients and mix until evenly blended |
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Yield |
1 pound |
1 kilogram |
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