Basil Chive Butter Recipes

MAKE CHIVE BUTTER TO USE IN A VARIETY OF RECIPES

Steps:

• Gather the ingredients.
• In a large bowl, mash butter with a potato masher or just squish with hands. You can even cream butter using paddle attachment of a stand mixer-the goal is to get the butter soft enough to be able to incorporate chives.
• Add chopped chives and continue mashing/squishing/mixing butter until fully mixed.
• Spread out a large (1-foot or bigger) square of plastic wrap across work surface, then scoop mixed butter onto plastic. You are now going to roll the butter into a cylinder inside the plastic wrap
• Tie excess plastic wrap at ends of the cylinder into a knot, or just use little pieces of string to tie off the ends. You can even make a string out of a short section of plastic wrap and roll it into a little rope.
• Chill or freeze until needed.

COMPOUND BUTTERS : FOR YOUR PANTRY

Steps:

• Using a fork, thoroughly mash the butter and chives together on a clean work space. Scrape into the shape of a log and place towards the end of a sheet of wax paper. Drape the wax paper over the log, but don't roll it up yet. Gently roll the log back and forth until it's the same diameter all along it's length.
• Roll up, fold the ends over, date it with a marker and identify what it is, and tuck into a zip-lock baggie. Freeze for up to 6 months.
• Using a fork, thoroughly mash all of the ingredients together, EXCEPT the pepper, on a clean work space. Scrape into the shape of a log and place towards the end of a sheet of wax paper. Drape the wax paper over the log, but don't roll it up yet. Gently roll the log back and forth until it's the same diameter all along it's length. Sprinkle some black pepper over the wax paper and roll the mustard butter log over it. Press the black pepper into the butter.
• Roll up, fold the ends over, date it with a marker and identify what it is, and tuck into a zip-lock baggie. Freeze for up to 6 months.
• Either combine all of the ingredients in the bowl of a food processor fitted with a blade and whirl like crazy, or finely mince the basil and thoroughly mash all of the ingredients together using a fork on a clean workspace.
• Scrape into the shape of a log and place towards the end of a sheet of wax paper. Drape the wax paper over the log, but don't roll it up yet. Gently roll the log back and forth until it's the same diameter all along it's length.
• Roll up, fold the ends over, date it with a marker and identify what it is, and tuck into a zip-lock baggie. Freeze for up to 6 months.

BASIL BUTTER

Steps:

• In a small bowl, combine butter and fresh basil; season generously with coarse salt and ground pepper. Stir until combined.
• Transfer to an 11-by-10-inch piece of parchment or waxed paper. Roll into a cylinder, about 6 inches long and 2 inches in diameter; twist ends to seal. Refrigerate until very firm, about 2 hours. To serve, unwrap and slice crosswise.

BASIL BUTTER

Steps:

• Place basil in a food processor; pulse until chopped. Add remaining ingredients; process until blended., Transfer to a sheet of plastic wrap; shape into a log. Refrigerate up to one week or wrap securely and freeze for longer storage. Unwrap and slice to use with seafood, poultry, vegetables, pasta and bread.

BASIL BUTTER

Steps:

• Place garlic, basil, and pepper in the bowl of a food processor. Process until the garlic is in small bits. Add the butter, and process just to mix together. Spoon into container, and refrigerate until firm.

SIMPLE BASIL BUTTER

Steps:

• Place basil leaves and garlic in a food processor; pulse until chopped. Add lemon juice, salt, and sugar; pulse to combine. Place butter into basil mixture and process until smooth.

ROASTED EARS OF CORN WITH BASIL CHIVE BUTTER

Steps:

• Preheat a grill to high.
• Place ears of corn on the grill. Grill for around 2 minutes on each side. When slightly browned, remove from heat and roll in basil chive butter. Sprinkle with grey salt.
• Puree the basil, ascorbic acid, salt and pepper, and butter in a food processor. If the mixture is too dry to puree, add just enough water to ease the process. Puree until smooth and well blended. Taste and add more salt if desired.
• Refrigerate until firm enough to shape into a log.

PLANKED SALMON WITH BASIL CHIVE BUTTER

Steps:

• For Basil Chive Butter:.
• Blanch the basil leaves in boiling salted water just until wilted, about 10 seconds. (This will retain the color.).
• Drain and transfer to ice water.
• Drain again and squeeze dry in paper towels or dish towel. (The basil must be dry.).
• Chop roughly.
• Puree the basil with olive oil and salt, adding butter a bit at a time.
• Remove to a bowl and stir in chives.
• Chill until it can be molded.
• Form into 4 equal pieces.
• Chill until serving time.
• For Salmon:.
• Soak cedar plank(s) in water to cover for 45 to 60 minutes. (You may have to weigh the plank(s) down with a can.).
• Preheat oven to 400 degrees.
• Transfer plank to a foil-lined baking sheet.
• Brush bottom of salmon with butter and sprinkle with a bit of the seasoning.
• Place on the cedar plank.
• Brush top with butter and sprinkle with seasoning.
• Roast for 14 to 20 minutes, depending on thickness of salmon.
• Remove salmon to serving plates and top each piece with a piece of Basil Chive butter.

GARLIC-CHIVE WHIPPED BUTTER

Steps:

• Beat all ingredients until blended. Store, tightly covered, in the refrigerator.

PARSLEY AND CHIVE HERBED BUTTER

Steps:

• Beat the herbs into the butter; add the lemon juice and seasoning and mix until smooth.
• Chill well before serving.
• Store in the refrigerator until ready to use or freeze in ice-cube trays for handy ready to use portions.