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INGREDIENTS |
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3 tablespoons chives, chopped
1/2 cup butter, softened
Salt and white pepper |
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DIRECTIONS |
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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. |
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Recipe from: MEAT by the Lobels |
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© Lobel's of New York
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