Dill Butter
Published March 21, 1987
Tony Cenicola/The New York Times
- Total Time
- About 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ bunch dill
¼ pound unsalted butter
1 tablespoon fish broth or water
Salt and freshly ground pepper
Nutritional analysis per serving
61 milligrams cholesterol; 204 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 23 grams fat; 75 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Blanch the dill, then immerse it in cold water. Put the dill in a sieve and puree it with the butter. Add the broth or water. Heat the mixture until the butter melts, then add salt and pepper to taste.
Private Notes
Comments
Similar to a quarter bunch of parsley! And since I grow my own dill and parsley, it is even less meaningful. Weights please.
Put the dill in a sieve and puree it with the butter? I don't understand this instruction.
What is a quarter bunch of dill??????
I just used the entire bunch of dill and a pound of butter. Skipped the stock. What I didn’t use for this meal went into the freezer in easy to slice rolls.
Agree that amounts should be listed as weight (oz/g) or volume (T/c) would be more helpful. Bunches come in different sizes
Next time you are at your local grocery store, grab 3-4 bunches of dill and weigh them. If they are all about the same (say 4oz / quarter pound), then make that your standard for a “bunch” of dill. If that is your hypothetical standard, 1/4 of that would be 1oz