Sage and Chive Butter
1/2 C. unsalted butter (softened)
1/2 cup Chives (fresh finely chopped)
2 tsp. Rosemary (fresh finely chopped)
1 tsp. Sage (fresh finely chopped)
Wash, dry and Chop the fresh herbs and combine thoroughly with butter. Keep in the refrigerator for up to one week.
To Use: Allow the flavors to blend several hours or overnight before using for the best flavor. Spread on your favorite bread, use in savory dishes calling for butter. Melt and drizzle over vegetables. Use in place of oil when cooking potatoes or add to noodles or other pasta dishes. Use to caramelize onions or garlic.
Note: A salad spinner works nicely to spin the water off the herbs before using.
Tip: Dried herbs can be used in place of fresh, or even a combination of dried and fresh, but I like the intense colors, fragrance and flavors of the fresh herbs best. Always season to your own taste, using herbs you enjoy.
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