Turning any butter into an herbed butter is one of the easiest ways to make a meal seem fancier than it is. This simple version is just one herb - but the proportions are the same no matter what. If I’m using this on my clams, I often go over the top with adding herbs and end up with a 1:1 ratio vs a 2:1 which is much more common.
You can decide what you’re going to put into this! Garlic Dill is because the dill in my garden needed to have something done with it. I especially like to make these butters and then freeze them. Practically on demand, you end up with something fancy right when you need it.
OPTIONS
Garlic Dill is perfect for seafood like salmon or clams
Rosemary Garlic is great on a steak or on top of bread - add extra salt
Garlic, Dill, Thyme, Basil is my go-to for clams and mussels
Basil, Oregano, Rosemary has a great Italian steak thing going on - add red pepper flakes too
Lemon, Garlic, Dill is also amazing on seafood - use the zest of the lemon
Garlic Dill Compound Butter
1 cup butter, room temperature
1/2 cup chopped dill
1 teaspoon salt
1 clove garlic
Mash it all together and use immediately, spread it on bread, or freeze and melt on a steak or clams later.
