Lemon Butter with Dill

Take the butter out of the fridge in time so it becomes soft and spreadable.

Whip the softened butter with a splash of vermouth in a bowl until creamy.

Remove the fillets from half a lemon by cutting them out from between the membranes and chop them very finely.

Finely chop the dill and fold it into the butter together with the chopped lemon fillets.

Season with a little salt, pepper and a pinch of sugar, and mix everything until evenly combined.

Shape the lemon butter into a log in cling film or place it in a small dish as desired, then chill briefly.