Use parchment paper or a rubber spatula to help you form the log. Required fields are marked *. Fold in the pureed chives on low speed and then gradually increase the speed to make sure that all the components are well incorporated. Turn the heat right down and stir in the cream. If you choose the log option, chill the butter until it’s hard enough to roll into a log. Method . Clean Eating Recipes. Serve hot with broiled or grilled chicken, baked fish, asparagus, or vegetables of your choice. Serve this sauce hot with broiled or grilled chicken, baked fish, asparagus, or other vegetables. However you serve your chive butter, it’ll be a delicious reminder of springtime. Melt 2 TBSP butter in pan used to cook steak over medium heat. Option one: You can pour or spoon the butter into a bowl, and set it in the fridge to harden for about an hour, and then serve straight from the bowl. Set aside and allow to cool until slightly hardened. Crayfish with new potatoes and chive butter sauce. They tend to blossom earlier than other types of wild onions, flowering in the spring instead of the summer. Add garlic and cook until fragrant, about 30 seconds. Chive Beurre Blanc (Creamy butter sauce) recipe by Viking Cooking School, is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. https://www.foodrepublic.com/recipes/simple-chive-butter-sauce-recipe Wrap in parchment paper or plastic wrap, and store in an airtight container, and freeze for up to 6 months. for 4 people. You’ll want to discard the hardened chive leaf, and use chives that are not flowering to dice up and add to the butter. Add one tablespoon of chopped fresh parsley to the sauce if you like. Food And Drink. One of the first things to show its face each spring is our little patch of chives. Comment document.getElementById("comment").setAttribute( "id", "a6fdd03efd8236ad7fbd216f86817ff4" );document.getElementById("b03334f55d").setAttribute( "id", "comment" ); Notify me of followup comments via e-mail. Once the sauce is reduced to a syrup, strain and add the heavy cream, and lemon juice and bring to a slight simmer. Sarah is the primary creator at Champagne Tastes. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Add the cod, butter and white wine. This sauce adds a flavorful buttery taste with lemon and chives flavors to your chicken, fish or vegetables that will impress your guests as well as your family. Set on back burner to allow the wine to reduce. Together, they hike the National Parks, travel along the Kentucky Bourbon Trail, and of course, eat. Nutrition information assumes 1 tablespoon of butter per serving. As soon as the chives began to flower, I started harvesting flowers to make a batch of chive blossom vinegar. If you’re using chive blossoms, you’ll want to dip them in a bowl of water to clean off any dirt (or bugs). Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. https://ciaoflorentina.com/compound-garlic-chive-butter-recipe Butter Sauce: In saucepan, add wine, sprigs of thyme, shallot and garlic. Follow along to join me on my next adventure-- in food or on the road. Add remaining ingredients and heat through. I'm a traveler who loves to eat. Fully soften the butter by leaving it at room temperature for 30-60 minutes before proceeding. It’s perfect paired with freshly baked bread (of course), but is also delicious with eggs, potatoes, and meats (like fish!). This herb compound butter is easy to make and can be frozen for later. This year, I was ready for them. Melt 2 tablespoons butter in large skillet over medium-high heat. I like to roll the butter into a log because it gives me more storage options. I decided that it was time to become the type of person who keeps fancy butter tucked away in their freezer at all times, whipping it out with only a moment’s notice. Do not bring the butter to a boil. When in bloom, chives have no poisonous look-alikes. Melt about 1 tablespoon of butter on medium-low heat in a pan. Melt butter over low heat in a small saucepan. And then you too will be the type of person that keeps fancy butter on hand at all times. 2) Whisk in cold butter and, once melted, … When you're ready to use the butter, simply slice off the amount you want to use and put the rest back in the freezer. Start by preparing the sauce. set on a towel to dry. Made with both the juice and peel of fresh lemons, this sauce is easy to make but sophisticated in taste and presentation. Leave a Comment. Store in the fridge for up to 3 weeks, or in the freezer … If using chive blossoms, dip the blossoms in a bowl of water to clean, and then set on a towel to dry. Add Share on pinterest. Do not allow the chives to brown. Compound butter is butter that’s been mixed with something else to make it even more delicious. That’s not what we want, but it is not the end of the world. Place water in a small saucepan and bring to a boil. Reduce heat to low, then stir in chives until thoroughly combined. 1) In saucepan, add wine, sprigs of thyme, shallot and garlic. Melt butter over low heat in a small saucepan. At this point, if your butter wasn’t softened enough or if the pan was too hot, your butter might just completely melt. You can also subscribe without commenting. Set in the fridge for 20 minutes before serving. Pour over the Butter Sauce and serve. Chives (A. schoenoprasum) are a type of wild onion. Christmas at our place is a relaxed affair and the same can be said of the food we like to eat on the big … If swapping fresh garlic for garlic powder, do not allow the garlic to brown. I like to snip the blossom off a few inches below the flower, because that way I can use the stem as a handle when cleaning. Ingredients. ), The Spruce Eats uses cookies to provide you with a great user experience. For the sauce, melt the butter in a pan, then add the cream, lemon juice and mustard. Break the chive blossoms apart into small, individual flowers, and fold those into the butter. You can simply slice off as much frozen butter as you like as you need it, and leave the log in the freezer. Next, wrap it in parchment paper or plastic-wrap, store it in a freezer bag, and stick it into the freezer. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Pour butter into a serving bowl and refrigerate for at least an hour before serving. Set on back burner to allow the wine to reduce. For this recipe you can use either open or closed blossoms. Get it free when you sign up for our newsletter. In this case, we’re mixing chives, chive blossoms, and garlic into the butter. Add the stock and reduce by half again. Next, use a spatula to fold the softened butter into the butter and chive mixture. Share on twitter. With this cookbook, you’re never more than a few steps away from a down home dinner. Then you probably don’t need help identifying the plant! 2 Cod Fillets 50g Butter 30g Butter for the Sauce 1 Glass of White Wine 4 Large Spigs of Parsley; Method. This chive butter is an easy and delicious compound butter. Heat the butter in a pan and soften the onion, garlic and chives with the pan covered for 5 minutes. Email to a friend. When not in bloom, any type of wild onion could be mistaken for the poisonous death camas (Zigadenus nuttallii), so I recommend only harvesting chives that are in bloom. Sarah is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker. Finish with the butter and … https://www.booths.co.uk/recipe/smoked-haddock-with-chive-butter-sauce Once melted, … Set the melted butter aside and let it cool slightly. And of course, I can’t see butter without thinking of Julia Child’s fish meunière (fish in butter sauce). More recently, as I was flipping through one of my favorite cookbooks, Six Seasons, I saw SO MANY compound butter ideas. Keep in mind that once the chive goes to seed (grows a flower), the leaf (the green part) has most likely become tough and hard. Press the butter mixture through a mesh strainer to remove the chives. Spread it on freshly baked bread or swap it for the regular butter in these homemade croutons. Look for umbel-shaped flowers with pointed lavender petals. You probably just won’t have any blossoms to add to the butter, but that is totally fine. Special Diet. Melt the butter in a small saucepan over low heat. STEP 1. By: Bevan Smith. This spring, use fresh garden chives and blossoms to make chive butter! https://www.bbcgoodfood.com/recipes/new-potatoes-lemon-chive-butter By using The Spruce Eats, you accept our, Broiled Chicken Breasts With Lemon Butter Sauce, Grilled Chicken With Cajun Cream Sauce and Linguine, Top 61 Best Boneless Chicken Breast Recipes. Add chive butter to mashed potatoes (like these goat cheese mashed potatoes) or to mashed cauliflower. Add chicken and cook until browned, crisp, and cooked through, turning once, about 4 minutes per side. Add the chives (but not the blossoms), garlic, and salt to the butter, and gently heat until the chives soften and the garlic is fragrant (about 2-3 minutes). It simply means that you’ll be waiting on your butter to chill for a little longer than if it hadn’t melted. Explore. Your email address will not be published. Share on facebook. If, however, you’re planning to harvest wild chives, here’s what to look for. If that happens, nothing is ruined. Spring is in full swing, and (as usual) I am so excited to see my garden begin to come to life. Start by softening some unsalted butter by leaving it at room temperature for at least 30 minutes. Try adding it to scrambled eggs or an omelette (like this masala omelette). Use a rubber spatula to fold the softened butter into the chive and butter mixture. Once the sauce is reduced to a syrup, strain, add the double cream and lemon juice, and bring to a slight simmer. Add remaining ingredients and heat through. She's a photographer, food writer, and traveler, and loves traveling with her husband. Hi, I'm Sarah! STEP 3. Place the shallots with the vinegar and water into a small sauce pan. For added color, garnish your dish with more freshly chopped chives. Did you plant chives in your garden or buy chives at the grocery store? The leaves are long and hollow with a strong onion scent. https://www.greatbritishchefs.com/recipes/cod-fillet-recipe-poached-egg Mar 16, 2016 - Get Seared Cod with Chive Butter Sauce Recipe from Food Network Dec 12, 2013 - Simple Chive Butter Sauce With Unsalted Butter, Chives, Lemon Zest, Fleur De Sel, Freshly Ground Black Pepper, Garlic Powder. STEP 2 . Simmer over a medium heat until reduced by half. If your butter completely melted, it might take a little longer than an hour to harden. CCPA Privacy Policy (California Residents). https://www.tasteofhome.com/recipes/garlic-chive-whipped-butter Chive and Butter Sauce: 1 shallot (chopped) 20 ml sherry vinegar; 20 ml water; 2 egg yolks; 5 ml lemon juice; 1 pinch cayenne pepper; 220 g butter (clarified and still warm) 20 g chives (snipped finely) Salt; Buy Mackerel. Butter the baking dish. Don’t let anything brown–you just want to warm them up and infuse the butter with the tasty chive flavors. Chill butter until it's cool enough to form, and then roll it into a log. Your email address will not be published. To make the sparkling wine and chive butter sauce, put the shallots and mace in a saucepan with the vinegar and sparkling wine. Melt about 1 tablespoon of butter on medium-low heat in a pan. Pour in the wine and reduce by half on a high heat. Refrigerate leftovers and use within 5 days. Whisk 2 T of chive and butter mixture into boiling water to make a sauce. Stir slowly through both steps of the recipe to avoid burning the butter. Chives have tall, grass-like basal leaves. Put the double cream, stock and wine into a small saucepan, bring to the boil then simmer and reduce by half. A Great Recipe The Butter Sauce Goes Well With the Baked Fish. Season the inside of the fish, roll up into paupiettes, then plaice into a steamer on top of greaseproof paper for 3 minutes. Stir slowly through both steps of the recipe to avoid burning the butter. Pan-Fried Sea Bass With Chive Butter Sauce (753 reviews from our customers) You'll pan-fry sea bass and serve it alongside potatoes, green beans and an easy chive butter … As soon as the garlic is fragrant, turn off the heat. I am unlikely to go through this much butter before it would spoil in the refrigerator. Advertisement. Next, put a little butter in a pan, and gently heat the diced green chives, some garlic powder, and salt. Avoid wrapping the butter in wax paper, which (in my experience) tends to stick to the butter (especially when softening the whole log). Once you’ve got compound butter on hand, you’re in for a treat! I thought of the herbs in my garden, and I suddenly knew that I needed chive butter in my life.