Make Chive Butter Now"”So Easy!

 

Equipment:

• • Medium or  small bowl

• • Knife

• • 2 teaspoons (for adding  herb butter  to molds)

• • Fork

• • Egg-shaped silicone mold or ice cube tray

• • Electric mixer  - optional (helpful if you have trouble stirring)

• • Freezer bag

• • Airtight container

• • Cutting board

• • Parchment paper  or  plastic wrap  (if you are going to make a  log shape)

• • Wax paper

 

Ingredients:

• • 2 sticks  room temperature butter  -  unsalted butter  

• • 3 tablespoons  fresh chives

• • 1 teaspoon garlic powder or 2 - 3 cloves of garlic, minced

• • 1/2 teaspoon  fine sea salt  (if you use salted butter, skip the salt)

 

Step 1: Get Your Butter Ready for Herb Blending

  The first step is to be sure your unsalted butter is at room temperature; otherwise, combining the fresh herbs will be tricky. If you forget to soften your stick of butter, don't worry! Check out my quick tips below to get it softened fast.    

 

Step 2: Chop and Mix Your Chives into  Softened Butter

  Next, chop the chives on a  cutting board. Add  fresh herbs. Add ½ tsp. of  fine sea salt  if you're using  unsalted butter. Use a fork to mix the chopped chives into the  softened butter  until well combined.

 

Step 3:  Molding and Storing Your Butter

  If you're using molds to make individual servings, grab two teaspoons. I find it's easiest to add butter in small batches this way. Add the butter to the mold until it's full, then smooth the top with the back of the spoon. Since I was using them the next day, I covered my egg-shaped butter tightly with (sticky) plastic wrap and popped them in the refrigerator overnight.   Cindy's Butter Tip: If you are planning to freeze these, now is the time to cover the mold with  parchment paper  and (sticky) saran wrap. Freeze for a few hours. Remove the butter from the molds and add  parchment paper  or  wax paper  between them to prevent sticking when thawing. Add them to a  freezer-safe bag  or an  airtight container.

 

Step 4: Roll a  Butter Log

If you are rolling a butter log, place a large sheet of plastic wrap on the cutting board; it will keep the counter clean.  Place the softened butter in the center of a sheet of plastic wrap and use it to help form a log shape. Roll it up tightly, twisting the ends tight. This will help keep your homemade butter fresh.   Cindy's  Butter Log  Tip: You can use either plastic or  parchment paper  to shape the butter into a log, but plastic is the best choice because it's more flexible and makes it easier to roll the butter tightly. Place the wrapped butter in a  freezer-safe bag  or a tightly sealed container. If you choose parchment, add a rubber band to the ends to keep it tightly closed. Make Chive Butter Now"”So Easy!     I hope you enjoy these and have fun trying the different ideas shared above.