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Accoutrements > Compound Butter > Chive Butter

Chive Butter

Cooking method: Binding

Use with broiled steak, lamb, pork, or veal.


3 tbsp. chives, chopped
1/2 cup butter, softened


1. Cream the butter until fluffy and almost white.

2. Mix in the chives and season with salt and white pepper.

3. Cover bowl and place in refrigerator or wrap mixture in plastic film and freeze. Bring to room temperature before adding to hot meat.

This recipe is from MEAT by The Lobels

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