*Bundle chives with a rubber band and snip off however much you need
Herb butter is easy to make and can add a lot of flavor to chicken, steak, fish and sauces. Since herbs go bad pretty quick, I'll make a lot of herb butter and freeze it. To freeze, form the butter into a log and wrap in plastic wrap. Whenever you need the butter, just remove from the freezer and cut off a piece from one end. You can experiment with different herbs, but I like parsley and chives because they go pretty well with any type of meat.
Herb butter is easy to make and can add a lot of flavor to chicken, steak, fish and sauces. Since herbs go bad pretty quick, I'll make a lot of herb butter and freeze it. To freeze, form the butter into a log and wrap in plastic wrap. Whenever you need the butter, just remove from the freezer and cut off a piece from one end. You can experiment with different herbs, but I like parsley and chives because they go pretty well with any type of meat.DON'T USE MARGARINE, IT IS A POOR SUBSTITUTE FOR REAL BUTTER!!!
Have ready:
- 2 sticks (1 cup) butter (soft-room temperature)
- 1 tablespoon olive oil
- fresh herbs (about 1 cup chives and 1/2 cup parsley)
- salt and pepper (to taste)
First, make sure the butter is soft (NOT MELTED). In bowl, mix butter, olive oil and fresh herbs. You can use a mixer if you'd like, but I just use a wooden spoon. Season with salt and pepper. Roll into logs (using plastic wrap) and freeze or refridgerate.
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