Name: I live by myself. Making lemon butter made by Key
Total time: 30 min
Yield: 6
Ingredients: Butter 450g; Lemon 2ea; Deal 20g; Salt

10K Recipe

I live by myself. Making lemon butter made by Key

On "I Live Alone", SHINee member Key made lemon dill butter I heard that it's really good to eat steak and bread on SNS, so I made it

6 serving

Within 30 minutes

냥삼

Ingredients

Butter

450g
Lemon

2ea
Deal

20g
Salt

Cooking Steps: STEP 1/13

First, cream the butter. In other recipes, butter should be kept at room temperature and left until soft, but I didn't want to wait long, so I melted it in a medium bath

STEP 2/13

If it's a salt-free butter, make sure to add salt I put in about 2/3 spoons of 450g. You don't have to put it in if it's a dyeing butter.

STEP 3/13

I need to wash the lemon well, right? Add a spoonful of baking soda and soak it in water and rub it with thick salt to remove any foreign substances and pesticides left on the outside.

STEP 4/13

Wash the dill in running water and remove the moisture. Press it down with a kitchen towel

STEP 5/13

I won't use the stem, so please remove the stem and leave only the leaves

STEP 6/13

Cut it into a size slightly smaller than your little nail so that it's not too long.

STEP 7/13

Make sure that melted butter does not boil too much If it's almost 90% melted and lumpy, you can turn off the heat and melt it with residual heat

STEP 8/13

Prepare an ice pack and let the butter cool until it hardens and becomes soft custard

STEP 9/13

When butter hardens to custard cream, add chopped dill

STEP 10/13

Grind only the yellow part of the washed lemon and add the zest If there's a lot of white parts, it'll get used, so be careful

STEP 11/13

You can add a spoon of lemon juice to your taste

STEP 12/13

Pour it into a small container and put the dill on the top again. Use it after hardening in the refrigerator/freezer

STEP 13/13

If you put it in the ice mold and freeze it, it's good not to get it on the knife This is also a deal.

Of course, the fermented butter has a better flavor, but I used the anchor butter that I used often baking Even if I try a lot of butter, Anchor Butter is the most plain, savory, and light