Lemon-Dill Butter
1 cup (2 sticks) unsalted butter, softened
3 tablespoons finely chopped fresh dill
2 tablespoons finely chopped scallions
2 tablespoons finely chopped fresh parsley
Juice and zest from half a lemon
Place butter in a small bowl and add herbs, scallions and lemon juice and zest, folding to mix well. Mound into a bowl and refrigerate until ready to use. Bring to room temperature before serving. Makes about 1 cup.
MAY/JUNE 2002
Masthead Photo by