DILL-BURNET BUTTER

      Title: DILL-BURNET BUTTER
  Categories: Spreads, Seasonings
       Yield: 1 Batch
  
     1/2 lb Unsalted butter
       1 ts Dijon mustard
       2    Salad burnet sprigs
            -- or more to taste
       2    Or 3 generous sprigs fresh
            -- dill
  
   Blend all ingredients thoroughly until the mixture is pale green.
   
   Alley writes: "This refreshing butter, with its hint of cucumber, is
   great served on grilled fish or fresh French bread with a salad.
   Choose young, tender leaves of burnet, as the older ones are often
   tough."
   
   From Lynn Alley's "Herbs in Butter" article in "The Herb Companion."
   April/May 1993, Vol. 5, No. 4.  Pg. 48. Posted by Cathy Harned.

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