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Lemon Butter This is the Fannie Farmer (1943) formula. Butter, room temperature, 1 tablespoon Lemon juice, 1/4 tablespoon Cream the butter and beat in lemon juice, drop by drop. Refrigerate until needed. Lime-Dill ButterThis butter is excellent with salmon, scallops, ahi tuna,
boiled potatoes, or baked potatoes. Butter, 1 tablespoon Lime juice, 1/4 tablespoon Dill, ¼ teaspoon Garlic, ¼ clove or more Hand held garlic press Cream the butter and stir in dill. Beat in lime juice gradually. Refrigerate until needed, on a plate or in a ramekin. Just before serving, puree the garlic in the hand press. Stir some into the butter, taste, and add more as desired. Variation Sage-Butter Sauce Good with gnocchi for a change from cheese, or butter and cheese. Sage Heat butter. Add sage. Let butter boil up and then subside. |
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