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 often are tough.
• 1/2 pound unsalted butter
• 1 teaspoon dijon mustard
• 2 sprigs salad burnet (or more, to taste)
• 2 or 3 generous sprigs fresh dill
Blend all ingredients thoroughly until the mixture is pale green.
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