Name: Dill-Burnet Butter
Ingredients: 1/2 lb Unsalted butter; 1 ts Dijon mustard; 2 Salad burnet sprigs or more to taste; 2 Or 3 generous sprigs fresh dill

[Saying] “yes” might be very unwise. It might not be the best way to repay our debt of love. Saying “yes” to one task might keep us from another that is more important. It might mean that we will do something that someone else could have done better. It might mean that we will entrench the sin patterns of other people. It might mean that we interpret the church egocentrically rather than as a body, thinking, “If I don’t do it, nobody will.”

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
	French	Spreads, Seasonings	1	Batch

INGREDIENTS

1/2	lb	Unsalted butter
1	ts	Dijon mustard
2		Salad burnet sprigs or more to taste
2		Or 3 generous sprigs fresh dill

INSTRUCTIONS

Blend all ingredients thoroughly until the mixture is pale green.
Alley writes: "This refreshing butter, with its hint of cucumber, is great
served on grilled fish or fresh French bread with a salad. Choose young,
tender leaves of burnet, as the older ones are often tough."
From Lynn Alley's "Herbs in Butter" article in "The Herb Companion."
April/May 1993, Vol. 5, No. 4.  Pg. 48. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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