Prep 10 mins
Cook 0 mins
This recipe comes from the country of Anguilla in the Caribbean, but I do not think it needs to or even should be used only with Caribbean foods. Serve with oven-baked snapper with lemon slices on top.
- 453.59 g butter, softened to room temperature
- 14.79 ml fresh lemon juice
- 4.92 ml dill weed or 14.79 ml fresh dill, chopped
- 4.92 ml garlic powder
- Once the butter has softened to room temperature, combine all the ingredients, then chill.