John Myers
Lemon – Dill – Butter La Hoci
The perfect lemon – dill – butter la hoci recipe with a picture and simple step-by-step instructions.
- 150 g Butter
- 2 Branches Dill
- 1 tsp Freshly squeezed lemon juice
- 1 pinch Garlic powder
- Salt
- Pepper
- When shopping you should definitely pay attention to whether you have salted butter or unsalted butter in your shopping basket. Because with salted butter you can do without adding salt. Why am i saying this? Because I’ve “slept through” it before 😉 and then it wasn’t edible or you have to change the amount.
- The butter should definitely be at room temperature because then you can process it very well. If you’ve forgotten, a water bath, cut butter into cubes and put in a bowl will help. Then place this bowl in the prepared water bath and bring the butter to the desired consistency.
- Wash the dill (whoever has it fresh from the garden) and shake it dry. Then use a sharp kitchen knife to finely cut the dill, but you can also use a chopping knife.
- Once the butter has reached room temperature, stir it briefly and only then do I add the cut dill, salt, pepper from the mill, half a teaspoon of garlic powder and the teaspoon of lemon juice.
- Mix everything well and then cover and place in the refrigerator for a short while. This butter not only tastes good with meat, it is also very suitable for fish. If lemon is too intense for you, you can replace it with lime. I think it’s a bit finer, more aromatic in taste.
- 2 weeks ago I had a birthday to which I was invited, it was celebrated without presents but I just can’t go there without a small souvenir. So I thought why not try 3 little butter samples. I had decided on bacon butter, sweet chilli butter & my lemon dill butter. These 3 variants can also be found in my KB. A small gift idea with a big impact, because my host is a huge cook-muffle.
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