Directions

Allow the butter to come to room temperature, or just a touch above. You will need to mash it with a fork, so a few seconds in the microwave may be beneficial. Add in the garlic and half of the dill. Mix well.

Taste test and decide if you want to add more dill. I like a strong flavor, so I used the full two tablespoons. Depending on your purpose, you may want to keep it lighter. You can always add more! (P.S. You’ll notice my dill looked a little sad from three days in the fridge. It still tasted delightful, but you should probably make this ASAP after bringing your dill home to get the full effect.)

This butter is great for fresh bread, corn on the cob, or grilled salmon. If you’re not going to use it right away, create a log and wrap in wax paper. Place the log in the freezer for up to three months. Butter will keep about two weeks in the fridge in an air-tight container.

As I mentioned, this is great to have on hand for your own dinner delights, but also makes a great hostess gift. I would keep the butter very cold, possibly frozen, until the last-minute. Decorate the wax paper log with a pretty ribbon or use an old jar as a container. Stop at your favorite bakery for a crusty Italian bread and you’ll be all set!

And in case you were wondering, my other projects included the easiest hard-boiled eggs I’ve ever made, homemade pickles from a husband-approved recipe and soba noodles with peppers and zucchini.