Monday, November 24, 2008
Lemon-Chive Butter lends a bright flavor to plain things like steamed green beans and drips yummily over baked salmon or smashed red potatoes. Shape the butter and serve it alongside hot rolls at the dinner table. It lasts for a few weeks, so freeze a bit for later or share a nub with family.
1 stick unsalted butter, at room temperature
zest of one lemon
1 T lemon juice
3 T chives, minced
1/2 tsp black pepper, ground
1/2 tsp salt
Let the butter sit at room temperature overnight, until it softens enough to be mashed with a fork. You can also use a hand mixer. Add all ingredients to a bowl and mix thoroughly. Place in a snack-sized ziploc and squeeze into a round, or scoop into ice cube trays to make fun shapes. Chill at least one hour to mold into shape.