lime-dill butter
Use this butter, made lower-fat with buttermilk, on grilled fish or chicken.
3/4 cup organic buttermilk, at room temperature
1 pound salted butter, at room temperature
4 tablespoons fresh dill leaves, chopped fine
2 tablespoons fresh squeezed lime juice
2 tablespoons finely grated lime zest
Pinch sugar, as desired
Put butter in mixing bowl of electric mixer fitted with a paddle. Add ½ cup buttermilk and mix on low, scraping down sides. Continue to blend, adding remainder of buttermilk, until buttermilk is incorporated. Add dill, lime juice, zest, and sugar, if desired. Mix well to incorporate. Remove bowl from mixer; scrape off beaters and sides with rubber spatula. Spoon butter into a plastic bag and refrigerate until firm.
Divide butter in half and spoon onto two large squares of plastic wrap; form into logs by rolling on counter and pressing as needed, but handle minimally. Refrigerate until needed or rewrap in foil to freeze for up to 2 months.
Makes 1-3/4 pounds butter.
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