Ingredients

  • 450g softened Kerrygold Pure Irish Unsalted Butter
  • 1/2 tsp course sea salt
  • 1/4 freshly ground black pepper
  • 2tbls capers
  • Zest of 1/2 lemon
  • 4 cloves garlic, crushed
  • 1tsp English mustard powder
  • 4 fresh dill, roughly chopped
  • Baking parchment

Directions

This is a fantastic little treasure to have in the fridge to brighten up vegetables or a piece of grilled or pan fried fish. No need to make a sauce, simply slice a 'coin' of butter and allow to melt over the hot dish, imparting fresh flavours of lemon and dill and some tang from the capers and mustard. - Rozanne Stevens
  1. Knead the salt, pepper, capers, lemon zest, mustard and dill into the softened butter.
  2. On a piece of parchment paper, shape the butter into a log. Twist the ends of the paper like a Christmas cracker. Cover tightly with clingfilm.
  3. Freeze for up to two months and slice off coins when needed.
 

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