Dill-burnet Butter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Seasonings, Spreads | 1 | Batch | |
INGREDIENTS
| 1/2 | lb | Unsalted butter |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1630
Calories From Fat: 1619
Total Fat: 184.2g
Cholesterol: 487.6mg
Sodium: 87.5mg
Potassium: 60.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 2.2g