- 1/2 cup (1 stick) Darigold butter, softened
- 1 tablespoon fresh chopped dill weed (fronds only)
- 1 tablespoon chopped shallots
- 1 teaspoon cracked black peppercorns*
- 1/2 teaspoon lemon zest
Combine all ingredients in medium mixing bowl; stir to mix well. Spoon butter mixture onto long side of waxed or parchment paper (cut to 10 x 12 inches). Wrap edge of paper over butter and roll into a log about 10 inches in length. Refrigerate until firm.
RECIPE YIELD/SERVING SIZE
Makes about 1/2 cup.
Wonderful on fish or melted on a cut baguette.
*To crack peppercorns: Place peppercorns between a sheet of folded plastic wrap or waxed paper on a cutting board; hit the peppercorns with the side of a heavy knife.