Sunday, March 18, 2012

Chive butter

I bought a bunch of chives to prepare an herbed soft cheese and I wound up with a ton of leftovers. This was a quick and easy way to use up the herbs.

4 oz salted butter
1 bunch of chives

Allow the butter to equilibrate to room temperature. Clean and mince the chives.

Using a fork, mash the chives into the butter. Place back into the fridge and serve on hot toast.

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