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Dilly Lime Butter

Campfire Cooking Using A Dutch Oven
Campfire Cooking Using A Dutch Oven

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I use homemade butter in all my recipes, but you don’t have to.

Store bought butter works – and while real butter is best, you can use a butter spread if you prefer.

The only thing that is important is getting the additives mixed into the butter properly.

You can use a blender or mixer to do this, but I do it by hand.

As long as the butter is soft, it is easy to whip the butter and the additives together. 

I use a large spoon but you could use a fork or whisk.

Here is how I made this delicious dilly lime butter.

  • 6 Tablespoons butter (homemade or store bought)
  • 1/2 Tablespoon lime juice
  • 2 teaspoons dill weed

Combine the softened butter, lime juice and dill weed in a small bowl.

Stir until combined.

Small amounts of the lime juice may still be present after mixing the ingredients.

This is ok.

Spoon the butter onto a piece of clear plastic wrap.

The shape is not real important at this point.

You can make a ball, a log or a pancake shape.

It all depends on what you want to do with it when it is ready to serve.

I made a log shape because I intended to use it on grilled corn-on-the-cob.

Pour any lime juice remaining in the dish over the butter.

As the butter cools in the refrigerator it will soak up this liquid.

Wrap the butter with the clear plastic wrap taking care not to let any of the lime juice escape.

Put the wrapped butter into the refrigerator and allow it to sit overnight.

This gives plenty of time for the flavors to blend.

When you are ready to use it, remove it from the clear plastic wrap and use it just like you would regular butter.

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