Dill & Rosemary Compound Butter for Fish
This easy compound butter recipe is full of flavor! I love using the fresh herbs in my herb garden - like fresh dill and fresh rosemary - to mix into softened butter. This compound butter for fish is so delicious on top of salmon fillets or even grilled steak.
Servings: 16 servings
Calories: 204kcal
Equipment
- Mixing Bowls
- Kitchen Knife
- Cutting Board
Ingredients
- 1 pound butter unsalted, room temperature
- ¾ cup dill fresh
- ¾ cup rosemary fresh
Instructions
- Soften your butter: Allow your butter to come to room temperature by placing it on the counter for about 30 minutes. 1 pound butter
- Prep your herbs: Dice your herbs and set aside. 3/4 cup dill 3/4 cup rosemary
- Mix it up: Add your chopped dill and rosemary to the soft butter. Use a fork to stir the butter and herbs together.
- Scoop: Using a spoon or scoop, roll the herb butter into 1 tablespoon balls and place into mini muffin tins or onto a plate that will fit into your freezer.
- Freeze: Freeze for 15 minutes and then transfer the butter balls to a plastic freezer bag.
- Repeat: Repeat steps 4 and 5 until all of your butter is frozen.
Nutrition
Serving: 1tbsp | Calories: 204kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 22.4g | Saturated Fat: 14.2g | Cholesterol: 61mg | Sodium: 1mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 0g | Calcium: 5mg | Iron: 0mg