Delicious flavoured butter to melt over grilled lamb or beef. Adds a tangy flavour in minutes.

Ingredients

• 250 g (1 cup) butter, softened
• 4-6 Rhodes Quality Dill Whole Gherkins
• 45 ml (3 Tbsp) parsley, chopped
• 15-30 ml (1-2 Tbsp) Dijon Mustard
• salt and freshly cracked black pepper
• to serve : grilled steak or lamb chops

Method

1. Place the butter into the bowl of an electric mixer and beat until light and fluffy.
2. Beat in the Rhodes Quality Dill Gherkins and the parsley.
3. Add mustard, salt and pepper to taste.
4. Spread out a long piece of plastic wrap on the counter.
5. Spoon the butter onto the middle of the plastic wrap.
6. Join the two edges of the wrap together and fashion the butter into a log.
7. Refrigerate until hard.
8. Remove from the refrigerator 15 minutes before using.
9. As the grilled meats come off the heat, slice a round of the butter and place onto the meat, leaving to melt slightly before serving.

Servings

Makes at least 10 servings