Green Garlic Butter

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

It is very important to wrap the butter in parchment paper — it unwraps effortlessly. In one of the cooking shows, I saw that butter is wrapped and frozen in foil, I tried it and... deeply regretted it. The foil sticks to the butter and is cut off with it, lingering in small pieces until reheated. The number of servings is countless. It doesn't fit into any category, so I labeled it 'Appetizers'. I tried making it with parsley instead of dill — to be honest, it doesn't turn out as well — the aroma isn't as vibrant.

Ingredients

Butter - 7.1 oz
Dill - 1 bunch
Garlic - 2 cloves

Step by Step guide

Step 1

Remove the butter from the refrigerator in advance so that it softens during preparation. I use the entire block at once. Place the butter in a deep plate or bowl.

Step 2

Wash the dill well, chop finely, add it to the butter, mash with a fork, and mix thoroughly.

Step 3

Crush the garlic in a garlic press into a paste. It is important not to chop it, but to mash it so that pieces of garlic do not remain in the finished butter. Mix it with the softened butter.

Step 4

Place it in the center of a sheet of parchment paper and wrap the paper like a candy. Put it in the freezer to freeze completely. Serve by breaking off pieces with a knife onto hot dishes or for reheating, for example, in the microwave.