Ch – ch- ch- chive talkin’! Don’t ever let your fresh herbs go to waste — chop them up and whisk them into a delicious spread or butter. I like to put mine in an ice cube tray and freeze them. They pop out and can be stored in the freezer for use anytime you are in the mood to upgrade your dishes. Chive butter is great on roasted chicken, baked potatoes, fresh steamed vegetables . . .
CHIVE BUTTER WITH SEA SALT (8 Tablespoons)
8 T. (1 stick) softened unsalted butter
- 3 T. thinly sliced fresh chives
1/2 t. flaked sea salt
- Place the butter in a medium bowl and mash with a spatula until spreadable. Add the chives and sea salt and stir to combine.