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Lemon Dill Compound Butter recipe - a simple way to add great flavors to a meal!

Whether you are cooking a simple weeknight dinner, or a preparing special meal, our Lemon Dill Compound Butter is a quick and easy way to add some great, fresh flavors – and a special little touch of elegance – to your meal!

Our lemon dill compound butter is a combination of butter mixed with fresh, chopped dill plus lemon zest and lemon juice.  These flavors are great served over grilled salmon, meats or vegetables and even simply tossed with pasta!

Compound butter is simply butter that has been flavored with herbs, sugar, or other spices and seasonings.  It’s so easy to make – simply soften a stick of butter and then mix in your favorite savory or sweet flavors!  You can serve compound butter softened from a dish, or you can roll the butter into a cylinder shape, then chill it until firm. Then, simply slice it before serving!

Lemon Dill Compound Butter recipe - a simple way to add great flavors to a meal!

We often make compound butter when we have some leftover fresh herbs in the refrigerator that we want to use up.  Then we store the slices of compound butter in the freezer, and pull them out as we need them!

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Lemon Dill Compound Butter - A Family Feast

Lemon Dill Compound Butter

  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 8 tablespoons


  • 1 stick unsalted butter, softened to room temperature
  • 1 teaspoon chopped fresh dill (tightly packed into the teaspoon)
  • Zest of 1 lemon
  • 1 teaspoon lemon juice


  1. In a small bowl, combine all ingredients and mix well. (It’s very important that the butter be soft.)
  2. To shape the compound butter into a cylinder – spoon the butter onto a large piece of parchment paper. Fold the parchment over the butter (keeping it in a rounded shape, not creased) and roll the butter back and forth until you have a smooth cylinder shape. (Tip: If your butter is very soft and you are having difficulty rolling it into shape, place the butter in the refrigerator for a short time to firm the butter up just a bit.)
  3. Twist the ends of the parchment paper on each side. Place the butter in the refrigerator until firm.
  4. Once the butter is firm, slice into ½ inch slices and serve. Or the slices may be put into tightly sealed plastic bag and stored in the freezer up to 1 month.

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  • Sharon Thornberg wrote:

    Always awesome

    • Martha wrote:

      Thanks Sharon!

  • WANDA LE BEAU wrote:

    so glad i found these recipes. i want to make some butters.
    thank you so much

    • Martha wrote:

      We hope you enjoy the recipe Wanda!

  • Sally wrote:

    This sounds so good, I have never had anything like this before. This would be good on so many things and a great way to use fresh herbs from my Mom’s herb garden! I may have to start growing my own herbs they are so great fresh! Thanks for the great ideas!

    • Martha wrote:

      Thanks Sally!

  • Kathy wrote:

    What a great way to use up fresh herbs!

    • Martha wrote:

      Thanks Kathy!

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