I cook such oil not only with dill. additives can be very different - and pepper, and sun-dried tomatoes, ginger, garlic, absolutely any greens, seasonings and spices. You can prepare such butter and sweet - with lemon zest, dried fruits, mint or nuts. But most often I cook with dill.
My dill and dry well. Then I chop very finely. I don't use twigs here (they go into dill sauce).
How I prepare such butter, I showed in detail in the video below at 06:02. But there is still a lot more! How I store greens so that it stays fresh for up to 2 weeks, how I prepare dill sauce for different dishes, a quick way to dry dill and much more. Look - you will like it))
I take the oil out of the refrigerator in advance. It should be soft. Add chopped dill, a little lemon zest and black pepper to the butter. You can add nutmeg or some dry garlic. It can be slightly salted. I mix everything.
I put the butter on foil and fold it. I put it in the refrigerator. I keep this oil in the refrigerator for about a week. But you can also put it in the freezer - there it can be stored for up to two months.
I add this oil to various dishes - both during cooking and in ready-made ones. Can be served with pasta, added to pastries (pies and bread). Any porridge is much tastier with such oil. Can be added to different sauces. Or simply put on a slice of fresh or toasted bread and serve with tea. This is delicious!
See my other recipes and tips HERE. Subscribe to my channel. There is still a lot of interesting things ahead!